Roasted chili corn salsa is made with sweet summer corn, charred poblano peppers, crunchy red onions, cilantro and tangy lime juice. It tastes great with warm tortilla chips, on top of tacos or inside cheesy quesadillas.
This refreshing roasted chili corn salsa is perfect for those hot summer days. It's sweet, mildly spicy and tastes great on just about anything.
For this recipe, I use raw corn which adds the best texture. Each little kernel just pops in your mouth and releases all of its natural sweetness. You can customize this salsa and make it as mild or spicy as you want.
Why You'll Love This Recipe
- Fresh corn on the cob- I slice the kernels off the cob and leave them raw. They have a sweet, crisp bite which gives this salsa the best texture.
- Roasted poblano peppers- This adds a bit of smokiness to the salsa which plays very well with the sweet corn.
- Easy to make- This salsa is simple and quick to make. It requires minimal cooking and clean up.
- Customizable- Customize this salsa with any of your favorite add-ins such as tomatoes, avocado, red bell peppers or black beans. You can also adjust the heat to your personal preference by adding more or less jalapeños.
- Make ahead- Crammed for time, no problem! Make this corn salsa the night before and store it inside the refrigerator until you're ready to serve.
- Corn- You will need about 4 ears of corn to make this recipe. I remove the kernels off the cob and leave them raw. But, you can also char them over the grill or inside a sauté pan.
- Poblano peppers- You can either roast these over an open flame or underneath the broiler inside the oven. Remove the skins and seeds.
- Jalapeño peppers- This is to add just a little bit of heat. Feel free to leave the seeds and membrane attached for more spice.
- Cilantro- Use just the leaves. It adds great flavor and greenery to the salsa.
- Red onion- I prefer to use red onions in this salsa because they are more sweet and mild enough to eat raw. They also add a great pop of color.
- Lime juice- Use fresh lime juice for the best flavor.
Step By Step Instructions
STEP 1: Prepare the corn. Remove the husks from the corn. Then, take a sharp knife and remove the kernels off the cob. Then, place the corn inside a large bowl.
For more detailed instructions on how to properly shuck corn, scroll down to expert tips.
STEP 2: Roast the peppers. Place peppers directly over flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered. This will take around 2-3 minutes per side.
STEP 3: Peel and chop the peppers. Transfer the peppers to a bowl and cover with plastic wrap. Let them sit for 10 minutes. Then, take each pepper and remove as much of the skin off as possible. You can use the back of a knife or a paper towel to assist in doing this.
*Do not rinse the peppers under running water to get the skins off or else you will wash all the flavor off .
Lastly, slice open the peppers to remove the stem and seeds. Chop the peppers into small pieces, similar in size to the corn kernels.
STEP 4: Make the corn salsa. Add the onions, cilantro, poblanos, jalapenos, lime juice and salt to the bowl of corn. Toss to coat evenly. Then, season with salt. Add additional lime juice, if desired.
Let rest for 30-60 minutes at room temperature to let the flavors meld or refrigerate until ready to serve.
Corn Salsa Variations
- Avocado- Chop and add to the salsa right before serving to prevent the avocado from turning brown. Use ripe avocados that are still somewhat firm so they do not get mushy when tossed with the other ingredients.
- Tomatoes- Use any type of tomatoes you like. Just make sure they're fresh, juicy and ripe for the best flavor.
- Black beans- Rinse and drain one 15 oz can. Adding this will slightly change the flavor, but will make this salsa more hearty.
- Charred corn- Grill the corn on the cob if you want to add some extra smokey flavor to this salsa. Remove the husks and place the corn inside a bowl of water. Soak for 10 minutes. Place the corn directly on the preheated grill grates. Grill the corn for about 10-15 minutes, turning occasionally.
Use a bundt cake pan to cut the corn off the cob. After removing the husks from the corn, stand one end of the corn cob on the middle portion of the bundt pan. With a sharp knife, cut the kernels in a downward motion. Repeat all around the cob until all the kernels have been cut off.
When working with chiles, wear gloves to prevent the capsaicin oil from coming in contact with your skin.
Dice all the ingredients the same size as the corn kernels for a more uniform looking salsa.
Allow the salsa to sit for 30-60 minutes so the flavors meld together. Alternatively, you can make the salsa several hours in advance and refrigerate until you are ready to serve.
Yes, frozen or canned corn can be used for this salsa if you’re short on time, or if corn is not at its peak season. Defrost the frozen corn or if you're using canned corn, simply drain and rinse the corn well. The corn can be added directly to the salsa or sautéed in a large skillet.
Yes, absolutely! You can make this corn salsa 1-2 days in advance. This allows all the flavors to meld together. If you're adding other ingredients, such as avocado or tomatoes, I would add them to the salsa right before serving.
Serve with warm tortilla chips or add on top of tacos or burrito bowls. It tastes delicious on top of grilled meats, such as chicken or steak. You can also serve it as a side dish, along with other Mexican style dishes.
Store this roasted chili corn salsa inside an airtight container. Refrigerate for up to 5 days.
More Summer Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
Roasted Chili Corn Salsa
- 3 cups Raw corn kernels from about 4 cobs of shucked corn
- ½ cup Red onion finely chopped
- 2 Poblano peppers charred, peeled and finely chopped
- 1 Jalapeno pepper stemmed, seeded and and finely chopped
- ¼ cup Cilantro finely chopped
- 1 Lime juiced, or to taste
- ½ teaspoon Salt or to taste
- Tortilla chips for serving
- Remove the husks from the corn. Then, take a sharp knife and remove the kernels off the cob. Place the corn inside a large bowl.
- Place peppers directly over flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered. This will take around 2-3 minutes per side.
- Transfer the peppers to a bowl and cover with plastic wrap. Let them sit for 10 minutes. Then, take each pepper and remove as much of the skin off as possible. You can use the back of a knife or a paper towel to assist in doing this.
- Do not rinse the peppers under running water to get the skins off or else you will wash all the flavor off .
- Lastly, slice open the peppers to remove the stem and seeds. Chop the peppers into small pieces, similar in size to the corn kernels.
- Add the onions, cilantro, poblanos, jalapenos, lime juice and salt to the bowl of corn. Toss to coat evenly. Season with salt. Add additional lime juice, if desired.