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Roasted Chili Corn Salsa

A smoky, sweet, and spicy salsa with roasted peppers and fresh corn, perfect for dipping or as a topping for various dishes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large poblano pepper Adds a sweet, smoky flavor with mild heat.
  • 1 cup corn kernels Provides a sweet crunch and a satisfying texture.
  • 1 medium jalapeño pepper Introduces a spicy kick to elevate the salsa. Remove seeds for milder taste.
  • 1/4 cup cilantro Offers a fresh, herbal note that brightens the dish.
  • 1/4 cup red onion Gives a pop of color and a sharp flavor to complement the sweetness.
Dressings & Seasoning
  • 2 tablespoons fresh lemon juice Adds acidity to balance the flavors and enhance freshness.
  • 2 tablespoons fresh lime juice Contributes tanginess that brightens the overall taste.
  • 1 teaspoon salt Enhances all the flavors, bringing the ingredients together.

Method
 

Preparation
  1. Preheat the broiler. Set your broiler to high and position the oven rack approximately 10 inches below the heating element. Line a baking sheet with aluminum foil for easy cleanup.
  2. Place the poblano pepper on the prepared baking sheet and broil for 3 to 5 minutes until the skin is blistered and charred.
  3. Carefully flip the pepper and broil the other side for an additional 3 to 5 minutes until charred.
  4. Remove the pepper from the oven, cover it with a bowl for 5 to 10 minutes to steam.
  5. Once cooled, wipe off the charred skin, remove the stem and seeds, and chop the pepper finely.
Combining Ingredients
  1. In a large mixing bowl, combine chopped poblano, corn, jalapeño, cilantro, red onion, lemon juice, lime juice, and salt, then stir until blended.
  2. Taste the salsa and adjust flavors as needed; add more salt or lime juice if desired.
Serving
  1. Serve immediately or refrigerate for 1 hour before serving to allow the flavors to meld.

Notes

Store salsa in an airtight container for up to three days. Fresh ingredients are key for the best taste.