This Roasted Chili Corn Salsa is kind of a Chipotle Copycat but better. It is loaded with roasted poblano peppers, jalapeños, garlic, onions, cilantro, lime, and corn, of course. This recipe calls for frozen corn, but you can easily swap it for fresh.
There is nothing like homemade salsa in the summer, like this salsa, my Mango Habanero Salsa, or Mango Pico de Gallo.
Be sure to serve a refreshing beverage to wash down the chips and salsa, like my Rum Moscow Mule, Mexican Mule, or Skinny Spicy Margarita Recipe.
This salsa is delicious on tacos, especially my Air Fryer Shrimp Tacos or Steak Street Tacos.
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Why You’ll Love This Recipe
- This copycat salsa is loaded with flavor and the perfect summer snack.
- This recipe can be made with fresh, frozen, or even canned corn.
- The ingredients are gluten-free, dairy-free, and vegan (if the honey is omitted).
- You can serve this on tacos, salads, burrito bowls with cilantro lime rice, or on its own as a light side dish.
- This salsa has a medium heat level, but can be made more mild or even spicier.
- This has way more texture than blended salsas, like Chipotle’s tomatillo green chili salsa.
Ingredient Notes & Substitutions
- Olive Oil: Swap for avocado oil.
- Corn: If you are using frozen corn, be sure to cook the corn first according to instructions on the back of the package. Spread it out on a baking sheet or in a large bowl to cool while you prepare the rest of the salsa. I used the frozen fire roasted corn from Whole Foods because supposedly Chipotle used frozen corn. Regular frozen corn works fine too. If you prefer to use fresh corn, 16 ounces of frozen corn = about 2 ½ cups. Be sure to boil the cobs for about 4-5 minute before slicing the corn off the cob. If you want the smokey flavor, you can grill or broil the corn on the cob after cooking for a couple of minutes. You can also use canned sweet corn.
- Cilantro: The stems of the cilantro have the same flavor as the leaves. So there is no need to remove them, unless you do not like the texture.
- Honey: Swap the honey for white sugar or omit. The honey just highlights the sweetness of the corn a bit more.
Complete list of ingredients and amounts is located on the recipe card below.
How To Roast Poblano Peppers
There are many ways to roast peppers at home. This recipe uses the oven method, but feel free to use any of the techniques discussed below:
- Oven: Broil the pepper on each side for 4-5 minutes. See instructions below for details.
- Gas Range: You can also blister the pepper over an open flame. Turn the burner to high. Carefully using metal tongs, place the pepper directly on the range. Turn the peppers a couple of times to blister each side. This should take about 2-3 minutes total.
- Grill: You can grill the poblano for a few minutes on both sides.
How to Make Roasted Chili Corn Salsa
Quick Overview
- Roast the poblano pepper & garlic.
- Remove seeds and skin.
- Dice the garlic and pepper.
- Combine all of the ingredients & season with salt and pepper.
Step by Step Instructions
Step 1: Move the oven rack to the top position and preheat your oven to broil (high if applicable). Brush the poblano pepper and garlic with 1 teaspoon of olive oil.
Step 2: Line a roasting pan or baking sheet with aluminum foil. Place the poblano on the prepared pan (NOT the garlic). Broil the pepper for 4-5 minutes, watching carefully. The skin will turn dark brown/black and the pepper will begin to blister. (See notes for how to blister the poblano on a gas range).
TIP - Using aluminum foil makes for an easy clean up.
TIP - Set a timer or stay near the oven to be sure the poblano & garlic do not burn.
Step 3: Flip the pepper and add the garlic to the pan. Broil for another 3-4 minutes, watching carefully.
Step 4: Set the garlic aside. Using the foil on the pan, tightly wrap the pepper. Let it steam for 10-15 minutes.
TIP - Wrapping the poblano and allowing it to steam, makes the skin peel off easily.
Step 5: Mince the garlic finely, leaving no large pieces. Set aside.
Step 6: Pull the stem off of the poblano, peel off the skin, and remove the seeds using your hands.
Step 7: Chop the poblano.
Step 8: In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper. Fold the mixture together until well combined. Taste and add more salt if needed.
TIP - Taste the salsa before serving to ensure it is salted to your liking.
Expert Tips & Variations
- Set a timer when broiling. The broiler works fast so if you take it out a minute or too late the poblano pepper may be too charred. Stay close to the oven to keep an eye on it. The pepper should be blistering and have dark spots, but not be completely burned.
- Steam the roasted poblano. After roasting the poblano, be sure to wrap it tightly and allow it to steam for at least 10 minutes. This will make the skin easy to peel off.
- Mince the garlic finely. You do not want large pieces of garlic in the salsa.
- Use fresh lime juice. Fresh has a better flavor than the bottled stuff.
- Taste before you serve. This gives you the opportunity to add more salt if needed.
- This salsa develops flavor as it sits. I recommend storing it in the fridge for one hour (or overnight) before serving if time allows.
- Make it extra mild Omit the jalapeño or swap it for about a quarter cup of bell peppers.
- Make it extra spicy. Do not remove the white membrane & seeds from the jalapeño.
- Add avocado or black beans. This makes the salsa a little heartier.
Recipe FAQs
It is typically made out of corn, peppers, onions, cilantro, and lime. Each recipe will vary on additional add-ins.
It is called roasted chili corn salsa.
Store homemade salsa in an airtight container with a lid or in a bowl and cover with plastic wrap in the fridge for 3-4 days.
More Mexican Recipes
Roasted Chili Corn Salsa
Ingredients:
- 1 poblano pepper
- 2-3 large cloves garlic
- 2 teaspoons olive oil, divided*
- 16 ounces frozen corn fire roasted corn, prepared according to the instructions on back & chilled*
- ¾ cup finely chopped red onion
- 1-2 jalapeños, seeds & white membrane removed
- ¾ cup chopped cilantro, leaves and stems*
- 2 limes, juiced
- ½ teaspoon honey*
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Instructions:
- Review all recipe notes and instructions before beginning.
- Move the oven rack to the top position and preheat your oven to broil (high if applicable). Brush the poblano pepper and garlic with 1 teaspoon of olive oil.
- Line a roasting pan or baking sheet with aluminum foil. Place the poblano on the prepared pan (NOT the garlic). Broil the pepper for 4-5 minutes, watching carefully. The skin will turn dark brown/black and the pepper will begin to blister. (See notes for how to blister the poblano on a gas range).
- Flip the pepper and add the garlic to the pan. Broil for another 3-4 minutes, watching carefully.
- Set the garlic aside. Using the foil on the pan, tightly wrap the pepper. Let it steam for 10-15 minutes.
- Mince the garlic finely, leaving no large pieces. Set aside.
- Pull the stem off of the poblano, peel off the skin, and remove the seeds using your hands.
- Chop the poblano.
- In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper. Fold the mixture together until well combined. Taste and add more salt if needed.
We love making simple dishes like this, and aside from that, it's delicious!
Thank you!
Loved this recipe!
I had a bag of frozen corn hanging out in my freezer and this was the perfect recipe for it!
Very flavorful and made my tacos a hit!