Roasted Chili Corn Salsa (Chipotle Copycat)
A vibrant medley of flavors and textures featuring sweet corn and smoky poblano peppers, perfect for tacos and parties!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 Poblano Pepper
- 3 cups Frozen Corn (defrosted)
- 1/2 cup Red Onion (diced)
- 2 Jalapenos (seeded and finely diced)
- 1/4 cup Chopped Cilantro (or flat-leaf parsley)
- 1–2 Limes (juice of)
- 1 teaspoon Kosher Salt
Instructions
- Heat the grill to high (about 400°F).
- Roast the poblano directly over the heat, turning until blistered (about 10-12 minutes).
- Steam the poblano in a bowl covered with plastic wrap for 15 minutes.
- Prep the red onion, jalapeños, and cilantro while the poblano steams.
- Peel the poblano, discard the seeds and stem, and chop it.
- Combine the chopped poblano, corn, onion, jalapeños, salt, and lime juice in a bowl.
- Chill the salsa for at least 1 hour before serving.
Notes
For best flavor, let the salsa sit overnight in the fridge before serving. Adjust lime and salt to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
