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.

Ingredients
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.
Method
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.
Substitutions
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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📖 Recipe

Roasted Chili-Corn Salsa
Sweet corn, smokey roasted peppers, and a citrusy tang, make this tasty Roasted Chili-Corn Salsa spice up any tex-mex dinner.
Ingredients
- 4 ears Fresh Corn on the Cob
- 2 large Poblano Peppers, roasted and diced
- ½ cup Red Onion, diced
- 2 Limes, juiced
- 1 Orange, juiced
- 2 Jalapeño Peppers, seeded and diced
- 1 bunch Cilantro, minced
- 1 tablespoon Olive Oil
- Kosher Salt
- Fresh Cracked Black Pepper
Instructions
- Remove all husks, and silks from the corn. Roast, Broil, or Grill the corn over a burner on a gas stove, under a broiler or on an outdoor bbq. The goal is to get a little bit of charring on the corn for flavor, texture, and color. Allow the corn to cool, then cut it off the cobs.
- To roast the poblanos, place them over the burner on a gas stove until the skin has blackened all around. Alternately, broil the poblanos on high for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered. Or toss them on the bbq wile the corn chars. Then place the peppers in a bowl and cover with plastic wrap till cooled. Using the back of a knife, remove the blistered skin until a soft, green flesh is all that remains. Remove the veins and seeds from inside too. Dice and set aside.
- Dice the onion small, about the size of the corn kernels. Place the diced onion in a medium bowl, and squeeze the lime and orange juice over it. Toss to coat, this helps take the rawness off the onion making it more enjoyable to eat.
- Add the seeded and diced jalapeño, cilantro, olive oil, prepared corn, and poblanos to the bowl.
- Season with Salt and Pepper, taste and adjust as needed.
- Serve with tortilla chips, on burrito bowls, or with tacos.
Notes
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.
Substitutions
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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Shun Classic 9” Bread Knife with VG-MAX Steel Serrated Edge and Ebony PakkaWood Handle, 9", Silver
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 95mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 1g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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