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–+ servings
Roasted chili corn salsa.

Roasted Chili Corn Salsa (Chipotle Copycat)

Justine Drosdovech
This roasted chili corn salsa is bursting with sweet, spicy, tangy, and smoky flavors. Featuring corn, poblanos, cilantro, and lime, it complements burritos, tacos, chips, and more!
5 from 32 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Dip, Sauce
Cuisine Gluten-Free, Tex-Mex, Vegan
Servings 4 servings
Calories 92 kcal

Equipment

  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Citrus squeezer

Ingredients
 

US Customary - Metric
  • 1 large roasted poblano pepper
  • 2 cups frozen corn
  • 1 extra-small red onion, finely chopped
  • 1 large jalapeno pepper, seeded & minced
  • ¼ - ⅓ cup cilantro, minced
  • 1 tablespoon lime juice
  • Sea salt to taste

Instructions
 

  • First, prepare the poblano pepper. Once it's roasted, peel, seed, and dice it into small pieces. Set aside.
  • In the meantime, thaw the corn in a strainer by running it under cold water. Leave the corn to drain for a few minutes while you prep the rest of the salsa ingredients.
  • Add the poblano peppers, red onion, jalapeno, cilantro, lime juice, and a pinch of sea salt to a large mixing bowl. Add the drained corn, then mix until incorporated.
  • Taste and adjust seasonings to your preference — more cilantro for herbaceous flavor, jalapenos for spice, or salt to enhance the other ingredients.
  • Serve your roasted chili corn salsa immediately with tortilla chips, burrito bowls, tacos, and more. Happy eating!

Notes

Wear gloves: If you're handling spicy peppers, I recommend wearing gloves, avoiding touching your eyes, and washing your hands well afterward.
Let it chill: I recommend chilling the salsa in the fridge for a few hours. This helps soften and meld the flavors together.
Don't waste stems: The cilantro stems contain a lot of the herb's flavor. Don't be afraid to include them in your salsa!
Corn preparation: Thaw your frozen corn thoroughly to remove excess water and prevent a watery result.
The quickest (and my favorite) method for roasting poblano peppers is over an open flame on a gas stovetop.
It's essential to thaw and drain the corn before mixing it with the other ingredients to prevent a watery salsa consistency.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 22g | Protein: 3.2g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6.2mg | Potassium: 335.5mg | Fiber: 3.1g | Sugar: 1.3g | Vitamin A: 257.7IU | Vitamin C: 45.3mg | Calcium: 9.1mg | Iron: 0.8mg
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