Roasted Chili Corn Salsa
This Roasted Chili Corn Salsa is kind of a Chipotle Copycat but better. It is loaded with roasted poblanos, jalapeños, garlic, onions, cilantro, lime, and corn, of course. This recipe calls for frozen corn, but you can easily swap it for fresh. This corn salsa is great served with tortilla chips or even on its own as a side dish.
- 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
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.
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.
Make Ahead: This copycat chipotle corn salsa can be made in advance. I recommend making it the day before serving if possible because it will continue to develop flavor as it sits.
Refrigerator: Store poblano corn salsa in an airtight container in the fridge for 3-4 days.
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.
The heat level is medium. See variations below to make it more mild or spicier.
Extra mild: Omit the jalapeño.
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. Rotate a couple of times to blister each side. This should take about 2-3 minutes total. Click here for a more detailed tutorial. Wrap the pepper in foil and follow the remainder of the recipe as stated.
Serving: 1serving | Calories: 61kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Fiber: 2g | Sugar: 3g