Description
This Roasted Chili Corn Salsa combines smoky charred poblano peppers with sweet corn, spicy jalapeño, and fresh cilantro for a vibrant, zesty salsa perfect as a dip or topping. The quick broiling and resting process brings out deep roasted flavors, balanced by lime juice and a touch of sugar for a deliciously fresh and spicy condiment.
Ingredients
Scale
Vegetables and Herbs
- 1 large poblano pepper
- 2 cups corn kernels (fresh or defrosted)
- 1 medium jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped red onion
Seasonings and Others
- 3 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- Preheat the broiler: Set your oven’s broiler to high to prepare for roasting the poblano peppers.
- Prepare and roast the poblano: Slice off the stem and cut the poblano pepper in half. Remove all seeds and membranes carefully. Lay the pepper halves flat on a foil-lined baking sheet with the skin side up. Broil for 5-10 minutes or until the skin is nicely charred and blistered.
- Steam and peel the poblano: Immediately after broiling, wrap the baking sheet tightly with foil and let the peppers steam for at least 10 minutes. This loosens the skin. Then, carefully unwrap and peel off the charred skin using your fingers. Dice the peeled poblano flesh and place it in a mixing bowl.
- Combine remaining ingredients: Add the corn kernels, minced jalapeño, chopped cilantro, chopped red onion, fresh lime juice, olive oil, sugar, and salt to the bowl with the poblano. Stir thoroughly to combine all ingredients well.
- Chill and serve: Cover the salsa and refrigerate for at least one hour to let the flavors meld. Adjust salt to taste before serving. Enjoy as a fresh, smoky salsa with chips, grilled meats, or tacos.
Notes
- For deeper smokiness, you can char the poblano over an open flame if preferred.
- The salsa keeps well refrigerated for up to 3 days, making it great for meal prep.
- If you prefer less heat, remove all jalapeño seeds; for more, leave some seeds in.
- This salsa is naturally gluten-free and vegetarian.
- The sugar balances the acidity of the lime and the heat of the peppers but can be omitted for a no-sugar option.
