Quick and Easy Chili Roasted Corn Salsa
If you love the roasted chili corn salsa from Chipotle Mexican Grill, then you’re going to love this quick and easy copycat recipe! Packed with sweet corn, roasted poblano peppers, a touch of jalapeño, and a splash of citrus this it's the perfect balance of flavor and heat.
Print Recipe
Servings: 8 servings
Ingredients
- 10 ounces frozen sweet corn
- 1 small poblano pepper
- 1 jalapeño pepper
- ⅓ cup red onion
- 1 fresh lime
- ½ fresh lemon
- ¼ cup cilantro
- 1 teaspoon kosher salt
Instructions
- Roast your poblano pepper on a heated grill, over an open flame from a gas burner, or under the broiler in the oven. Turn often with tongs until it is charred on all sides, about 5 minutes.
- Once roatsed, place your pepper in bowl and cover with plastic wrap for 5-10 minutes to let it steam.
- Remove the skin, stem, and seeds from the poblano pepper and dice it into small pieces.
- Remove the seeds from the jalapeño and finely dice, and dice the red onion.
- Finely chop fresh cilantro.
- In a large bowl, squeeze the juice from the lime and lemon. Add the diced poblano, jalapeño, red onion, and cilantro. Stir until combined.
- Add the corn and salt to the mixture and stir well.
- Cover and refrigerate the salsa for at least 30 minutes.
- Before serving, give the salsa a quick stir. Adjust the seasoning to taste with more salt or lime juice, if desired.