Roasted Chili Corn Salsa
Roasted corn, poblanos and jalapenos mixed with red onion, citrus juice, fresh cilantro and salt is super easy to put together and so mouthwatering! This salsa is the perfect appetizer or topping to your favorite Mexican dishes! A little sweet and a little heat!
Equipment
- 1 sharp chef's knife
- 1 cutting board https://amzn.to/3BlDHOP https://amzn.to/3PJ0hEY
- 1 medium mixing bowl https://amzn.to/3xwjvpT
- 1 sheet pan https://amzn.to/3Qxa5TI
- 1 parchment paper https://amzn.to/39lK6xB
Ingredients
Roasted Chili Corn Salsa
- 16 oz fresh corn off the cob cut off the cob, about 5-6 ears of corn
- 1 drizzle olive oil
- 2 poblano peppers roasted, peeled and small diced
- 1 jalapeno pepper roasted, peeled and small diced
- ½ cup red onion fine dice
- ¼ cup cilantro rough chop (measure before chopping)
- 1 tablespoon lime juice fresh sqeezed
- 1 tablespoon lemon juice fresh squeezed
- 1 tsp kosher salt
Instructions
Making the Corn Salsa
- Preheat the oven to 400°F then line a sheet tray with parchment paper
- Cut the corn off the cobs then place it on the sheet tray. Drizzle with olive oil and toss to coat
- Place the whole poblanos and whole jalapeno on the sheet tray to the side of the corn. Roast 25 minutes or until the corn is a light golden brown and peppers are turning dark with bubbling skin
- Remove from the oven, set the corn aside to cool. Peel the skin from the peppers while they're still hot. If you're having a hard time then place the peppers in a paper or plastic bag, seal and wait 15 minutes. Remove them from the bag, peel, remove the seeds and stem then dice them into small pieces
- Add all ingredients to a medium mixing bowl the stir well to combine. Serve and enjoy!
Notes
- Use about 5-6 ears of corn to get 16oz.
- If you're not in the mood to turn your oven on then you can roast the corn and peppers on your gas range. Turn the flame to high heat then set the peppers straight on the grates and let them turn black. Rotate the peppers as they get black then remove from the heat and place in a plastic or paper bag for 15 minutes. Remove them from the bag, peel the skin then dice as directed.
- If you're doing to corn on the gas range then shuck it and place it on the grates. The corn will turn color more quickly than the peppers so keep a close eye. Rotate as you're getting a light charred look then remove from the heat. Continue as directed.
- If you can't find fresh corn, you can substitute with frozen.
- It's always a good idea to use a glove when cutting fresh jalapenos or wash your hands thoroughly afterwards. Sometimes your hands don't burn while you're cutting them but can burn later or even worse you'll touch your eye and burn it.
Nutrition
Calories: 61kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.004gSodium: 332mgPotassium: 230mgFiber: 2gSugar: 5gVitamin A: 283IUVitamin C: 30mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!