If you’re looking for a naturally gluten-free and slightly spicy salsa, look no further than this roasted chili corn salsa recipe featuring sweet ears of corn and roasted poblano peppers. I served my chili corn salsa with delicious multi-grain gluten-free crackers for a complete and nutrient-dense snack. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
I’m soaking in the summer’s fresh bounty with this homemade roasted chili corn salsa recipe made with only eight simple ingredients.
The taste of this salsa may feel familiar, like you’re eating the roasted corn salsa at Chipotle. Only rest assured, this copycat Chipotle chili corn salsa recipe is made fresh at home without worry of any potential gluten cross contamination.
This restaurant-quality salsa is slightly sweet thanks to the fresh corn, and also offers up a medium kick thanks to the roasted poblano peppers. It perfectly balances sweet and spicy, and offers a mouthful of fresh ingredients that channel irresistible summer vibes.
All the ingredients used in this spicy salsa are naturally gluten free, making it easy to not only stick to the gluten-free diet, but also to eat healthy. Food is fuel and putting the right kind of fuel in you body, no doubt, can help you manage your chronic symptoms and maintain a healthy weight.
And of course, when shopping for ingredients to make this salsa, don’t forget the crackers.
I purchased these Crunchmaster Multi-grain Crackers made with brown rice, corn, oat fiber, a 4-seed blend and a delicious hint of sea salt. These crunchy baked crackers make the perfect “spoon” for scooping up mouthfuls of this spicy salsa, and they’re truly the best gluten-free cracker money can buy. Visit the Crunchmaster website to find them near you.
What You’ll Need
This roasted chili corn salsa recipe comes together quickly with the following ingredients:
Poblano Peppers: Many grocery stores label their poblano peppers as pasilla peppers; don’t be fooled! A poblano pepper looks like a large, heart-shaped fresh jalapeno pepper whereas a pasilla pepper is a dried pepper that is red, crinkly, and of course, dried (not fresh). You’ll need two poblano peppers for this recipe.
Fresh Corn: You’ll need 6 ears of fresh corn to make a big bowl of this salsa. Corn is in peak season from August through September, so enjoy it while you can. Personally, I don’t think this recipe tastes the same with canned corn (although canned corn is a viable alternative). Fresh corn is cheap when the bounty is high.
Avocado Oil: You’ll need about 1 tablespoon of a good high-heat oil to brush on top of the peppers and corn before grilling. Alternatively, you could use avocado oil cooking spray.
Red Onion: Dice about 1 cup of red onion for this salsa. If you don’t like red onions, or prefer a milder onion instead, use green onions (scallions).
Jalapeno Peppers: Dice 2 fresh jalapeno peppers for this recipe. Be sure to remove the stem and seeds before dicing.
Cilantro: Fresh cilantro is best and you’ll want to finely chop about 2/3 cup of it for this recipe. If you don’t like cilantro, use fresh parsley instead or omit altogether.
Limes: Juice about 2 limes to give this salsa a fresh, citrusy vibe.
Salt: Use about 1 teaspoon of Kosher salt for this recipe, however, add the salt slowly and adjust to taste.
Roasting the Poblano Peppers and Fresh Corn
To bring out the full flavor of this recipe, you must first roast your poblano peppers and fresh corn. Both can easily be roasted on the grill.
Heat your grill to about 550º F. Once the grill is hot, brush the poblano peppers and corn with the avocado oil and place them on the grill, using tongs to flip them often until all sides are nicely charred.
The poblano peppers are done when they are charred and blistered on all sides. The corn is done when it has beautiful grill marks on all sides.
Allow both the poblanos and ears of corn to slightly cool before handling, then, using a sharp knife, remove the corn kernels from the ears and place them in a large bowl.
Using your hands or a sharp knife, peel the charred skin from the poblano peppers (discard). Also remove the stem and seeds (any remnant seeds will add extra heat to the salsa) and discard. Finely chop the roasted peppers and add them to the bowl with the corn.
Completing the Roasted Chili Corn Salsa
To complete the roasted chili corn salsa recipe, add the diced red onion, diced jalapeno peppers, chopped cilantro and lime juice to the corn mixture. Mix everything together then add the salt to taste.
Serve the salsa slightly warm with your favorite crackers. You can also enjoy this salsa over tacos or as a side salad at your next backyard barbeque gathering. Enjoy!
More Summer Recipes to Try
- Strawberry Pico de Gallo
- Chunky Pico de Gallo with Avocado
- Mediterranean Charcuterie Board with Homemade Olive Tapenade
- Lemon Dill Hummus
- Gluten-Free Bruschetta and Crackers Snack Board
Roasted Chili Corn Salsa
- 2 poblano peppers
- 6 ears of fresh corn
- 1 tbsp avocado oil
- 1 cup red onion diced
- 2 jalapeno peppers stem and seeds removed, diced
- 2/3 cup cilantro finely chopped
- 2 limes juice
- 1 tsp Kosher salt adjust to taste
- Heat the grill to about 550º F. Once the grill is hot, brush the poblano peppers and corn with the avocado oil and place them on the grill, using tongs to flip them often until all sides of the poblano peppers are nicely blistered and the corn has grill marks on all sides. Remove peppers and corn from heat and set aside to cool.
- Using a sharp knife, remove the corn kernels from the roasted corn and place them in a large bowl.
- Using your hands or a sharp knife, peel the charred skin from the poblano peppers. Remove the stem and seeds (any remnant seeds will add extra heat to the salsa), and finely chop. Add the roasted peppers to the bowl with the corn.
- Add the diced red onion, diced jalapeno peppers, chopped cilantro and lime juice to the corn mixture. Mix everything together and add the salt to taste.
- Enjoy slightly warm with your favorite crackers, chips or on top of tacos. Refrigerate leftovers in a covered container in your fridge for up to 3 days.