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.
STEP 2: 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: 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.
STEP 4: 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.