I love to use this Roasted Chili-Corn Salsa to top tacos, and burrito bowls, or to eat by the chip full. Sweet corn, smokey roasted peppers, and a citrusy tang, make for a tasty salsa to spice up any tex-mex dinner.
The moment fresh corn hits the market in the early summer, I love to start making this recipe when grilling season begins to peak! It pairs great with my Carne Asada Tacos which are also great on the grill!
I love to use a mix of fresh jalapeno and roasted poblano peppers. Poblanos have a naturally light smoky flavor that is deepened when roasted, and a mild to medium spice. It makes them a great option for a tame, highly enjoyable salsa.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Let's first talk about how to roast the chilis. The best way is to use an open flame if you can, either on a gas stove or a hot burner on a grill. They can also be roasted under the broiler in the oven, but this is my last choice.
The goal is to blister the skin and turn it black.
Then place them in a bowl and cover them with plastic wrap and allow them to steam until cool. Then use the back of a knife to brush off all the blackened bits. Remove the ribs and seeds from the inside too.
Grill the corn in the same way, to gently cook it and add some flavor and texture to it.
Next, dice the onion, about the same size as a corn kernel, and toss it with the citrus juices. This helps take the raw bite off the onions and lightly pickles them before adding the remaining ingredients.
Add the remaining ingredients to the bowl and toss everything together. It is now ready to eat any way you like.
Notes & Tips
If you like your salsa on the hot side, leave the ribs and seeds in your jalapenos. If you only like it lightly spicy, remove them.
The goal of blistering the poblano peppers is to remove the bitter skin that they have, and up their smokey flavor. The best way to do this is over and open flame, like on a gas stove or grill. It can be done under a broiler if needed.
Real success with this salsa is achieved when you get the seasonings right. Taste and adjust the salt and lime flavors until they are just right.
Use a 14oz bag of Baby Gold and White Corn if fresh Corn on the Cob isn’t available. Simply defrost them and warm gently in a skillet on the stove with a tablespoon of butter or oil.
I like a red onion for its light flavor, but sweet yellow onion could also be used.
If you don't love cilantro, feel free to leave it out. The salsa is still good without it.
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