Roasted Chili Corn Salsa (Better Than Chipotle)

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This Roasted Chili Corn Salsa is loaded with roasted poblanos, garlic, onions, cilantro, and corn, of course. To keep things simple, the recipe calls for frozen fire roasted corn but you can also swap it with fresh. This salsa is great served with chips or even on its own as a side dish or on a salad.

The corn salsa from Chipotle has always been one of my favorite topping to get from there. I wanted to put my spin on this salsa by created a roasted version of it.

Dare I say it is better than the original?! The roasted vegetables add so much more flavor.

Highlights

• Simple ingredients & easy to prepare
• Loaded with vegetables
• Bold flavors (charred poblanos & lots of lime juice)
• Uses frozen corn
• Serve as a dip, side, or on a salad

Ingredients

• Honey: You can swap the honey for white sugar.
• Jalapeños: For more spice, leave seeds and/or membranes on.
• Corn: I use the frozen fire roasted corn from Whole Foods because it is the easiest option. 16 ounces of frozen corn is about 2 ½ cups. You can use 2 ½ cups of regular frozen corn (if you can’t find fire roasted) or raw fresh corn. If you want the smokey flavor, you can grill the fresh corn on the cob to use. 

Complete list of ingredients and amounts is located on the recipe card below.

Instructions

Step 1: Line a roasting pan or baking sheet with aluminum foil. Brush the poblano pepper and garlic with 1 teaspoon of olive oil. Place the poblano pepper on the prepared pan. Set the garlic aside.

Step 2: Broil the pepper for 4-5 minutes watching carefully. The skin will turn dark brown/black and the pepper will begin to blister.

Step 3: Flip the pepper and add the garlic to the pan.

Step 4: Broil for another 3-4 minutes watching carefully. Remove the pepper and garlic from the oven.

Step 5: Set the garlic aside. Using the foil on the pan, loosely wrap and cover the pepper. Let it sit while you mince the garlic.

Step 6: Mince the garlic finely, leaving no large pieces. Set aside.

Step 7: Mince the garlic finely, leaving no large pieces. Set aside.

Step 8: Dice the poblano and set aside.

Step 9: In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper.

Step 10: Fold the mixture together until well combined. Taste and add more salt if needed.

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5 from 15 votes

Roasted Chili Corn Salsa (Better Than Chipotle)

This Roasted Chili Corn Salsa is loaded with roasted poblanos, garlic, onions, cilantro, and corn, of course. To keep things simple, the recipe calls for frozen fire roasted corn but you can also swap it with fresh. This salsa is great served with chips or even on its own as a side dish or on a salad.

servings8

prep5 minutes

cook10 minutes

course: Sauce/Dip, Side Dish

cuisine: Mexican

author: Brianna May

Ingredients:

• 1 poblano pepper, washed
• 2-3 cloves of 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 + membranes removed*
• 1 cup of 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 your oven rack to the top and preheat your oven to broil (high if applicable).
• Line a roasting pan or baking sheet with aluminum foil. Brush the poblano pepper and garlic with 1 teaspoon of olive oil. Place the poblano pepper on the prepared pan. Set the garlic aside.
• Broil the pepper for 4-5 minutes watching carefully. The skin will turn dark brown/black and the pepper will begin to blister.
• Flip the pepper and add the garlic to the pan.
• Broil for another 3-4 minutes watching carefully. Remove the pepper and garlic from the oven.
• Set the garlic aside. Using the foil on the pan, loosely wrap and cover the pepper. Let it sit while you mince the garlic.
• Mince the garlic finely, leaving no large pieces. Set aside.
• Remove the stem, peel off most of the skin, and remove the seeds using your hands.
• Dice the poblano and set aside.
• 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.

Notes:

Honey: You can swap the honey for white sugar.

Jalapeños: For more spice, leave seeds and/or membranes on.

Corn: I use the frozen fire roasted corn from Whole Foods because it is the easiest option. 16 ounces of frozen corn is about 2 ½ cups. You can use 2 ½ cups of regular frozen corn (if you can’t find fire roasted) or raw fresh corn. If you want the smokey flavor, you can grill the fresh corn on the cob to use. 

Using aluminum foil makes for easy clean up!

Set a timer. This will ensure you do not forget about your poblano. It will char very quickly. The pepper should be blistering and have dark spots, but not be completely burned.

Wrapping the pepper allow it to steam. This will make the skin easier to remove. So be sure to let it sit for at least 5 minutes!

Taste before you serve. This gives you the opportunity to add more salt if needed. Everyone has a different preference when it comes to salt.

This salsa develops flavor as it sits. I recommend storing it in the fridge for 1 hour before serving if you have time.

Add a diced avocado or tomato for more flavor and color.

Did you make this recipe?Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri!