This 8-ingredient roasted chili corn salsa is slightly sweet with a spicy kick thanks to the roasted poblano peppers. It tastes like Chipotle chili corn salsa only better. Serve it up with your favorite gluten-free crackers (I recommend Crunchmaster) or atop your favorite taco recipe.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Appetizer, Dinner, Salad, Side Dish
Cuisine: American, Mexican
Keyword: chili corn salsa, chipotle corn salsa, corn salad
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.
Notes
Poblano peppers look like heart-shaped oversized jalapeno peppers. They are sometimes mistakenly labeled "pasilla peppers" at grocery stores. I highly recommend roasting the poblano peppers and corn on your grill. Alternatively, you can roast the poblano peppers over a stovetop flame, turning often until all sides are blistered, or broil them in your oven until they blister on each side. For the corn, the only way to get grill marks, and the roasted flavor, is by using your grill, but you could boil the corn or roast it in a 425º F oven for 20-30 minutes, flipping often.I recommend serving this salsa with Crunchmaster Multi-grain Crackers.