Roasted Chili Corn Salsa (Chipotle Copycat)
This roasted chili corn salsa is the perfect appetizer or topping for any kind of tacos, bowls, salads, and more. This recipe is dairy free and vegan friendly.
Ingredients
- 1 tablespoon olive oil
- 5 cups frozen white sweet corn kernels for reference, there are 3 cups in a 16-ounce bag
- 2 poblano peppers
- ¾ cup cilantro leaves minced
- 1 jalapeño pepper seeds removed and diced
- ¼ cup diced red onion
- juice of 1 lime about 2 tablespoons
- kosher salt to taste
- freshly cracked black pepper to taste
Instructions
- Rinse the corn kernels in a fine mesh strainer under cool water, pushing it around with one hand to help remove any ice. Shake off the excess water.
- Saute the corn. Heat a large cast iron skillet with olive oil over medium to medium-high heat. Add the corn kernels and cook, stirring occasionally until the corn is lightly golden brown, about 8-10 minutes. Season to taste with kosher salt and freshly cracked black pepper. Remove from the heat and let cool to room temperature.
- Broil the poblanos while the corn cooks. Preheat the oven to the broil setting. Place the poblano peppers on a baking sheet under the broiler for 5-7 minutes on one side, turn the peppers over, and broil for another 5-7 minutes on the other side until the pepper is completely blistered.
- Let peppers steam and remove the skin. Place the charred peppers in a covered bowl for 10 minutes (using either plastic wrap or a tightly sealed lid). Peel off the charred skin, remove the seeds, and cut them into small pieces.
- Combine the salsa. Add the cooked corn kernels, diced roasted poblano peppers, minced cilantro, diced jalapeno, diced red onion, and lime juice to a large bowl. Toss until well combined and add more lime juice, salt, or pepper as needed. Let the corn salsa chill in the fridge for at least an hour for the best flavor.
Notes
See the blog post for helpful tips, storage, serving ideas, and FAQs.