Roasted Chili Corn Salsa
Make restaurant quality burrito bowls at home with this easy, copycat Roasted Chili Corn Salsa recipe. It tastes just like the restaurant salsa!
Ingredients
- 1 large poblano pepper
- 2 cups corn kernels, fresh or defrosted
- 1 medium jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped red onion
- 3 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
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Instructions
- Preheat broiler.
- Slice stem off poblano and cut pepper in half. Remove seeds and membranes. Flatten pepper halves on baking sheet lined with foil and broil for 5-10 minutes or until charred. Remove from oven and wrap in foil from pan for at least 10 minutes. Carefully unwrap foil and use fingers to slide charred skin off pepper halves. Dice poblano pepper flesh and place in a mixing bowl.1 large poblano pepper
- Add the remaining ingredients to the bowl with the poblano pepper. Stir to combine and season to taste with additional salt. Cover and refrigerate for at least one hour before serving.2 cups corn kernels, , 1 medium jalapeño pepper, , ¼ cup chopped fresh cilantro, ¼ cup chopped red onion, 3 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon sugar, 1 teaspoon salt
Notes
➤ Use rubber kitchen gloves when cutting any spicy peppers like jalapeños to avoid skin contact with irritating pepper oils.
➤ Dice all ingredients so they are similarly sized as the corn kernels for a uniform looking salsa that is easy to eat.
➤ Not a cilantro fan? Feel free to substitute parsley instead.
➤ You can use uncooked or cooked corn interchangeably in this recipe. Both are delicious.
➤ Craving more heat in this mild salsa? Leave the seeds and membranes in the jalapeño peppers or substitute serrano peppers for the jalapeños.
➤ Allow your salsa to sit for at least an hour before serving so the flavors meld together. You can make this salsa several hours in advance and store in the refrigerator. Flavor is best the day you make it but you can keep it in the fridge for up to 3 days.
Roasting tips:
You can also roast the poblano pepper on a gas stovetop or outdoor grill:
- Stovetop: Turn one of the burners on your stovetop to high. Place the pepper right on the grate. (You want the skin to char.) Use a pair of metal tongs to turn the pepper over the flame until the entire pepper is black. Place the pepper in a zip top bag or in a container with fitted lid for at least 10 minutes or until cool enough to handle.
- Grill: The directions for roasting peppers on a grill is very similar to roasting on a stovetop: heat the grill and place the peppers directly on the grates. Turn occasionally until peppers are charred. Place in zip top bag or container with lid.
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Nutrition
Serving: 0.25cupCalories: 164kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 779mgPotassium: 349mgFiber: 4gSugar: 8gVitamin A: 565IUVitamin C: 49mgCalcium: 14mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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