Description
If you're looking for the best Chipotle Copycat Roasted Chili Corn Salsa, this is the one! It's just like the one at Chipotle, only homemade which makes it 10x better, right?
Ingredients
Units
Scale
- 1-2 poblano peppers (approx. 3/4 cup after roasting and chopping)
- 3 cups fresh corn kernels (5 corn cobs)
- 1 cup finely chopped red onion (1 medium onion)
- 1 jalapeno, seeds removed and finely chopped
- 1/2 cup packed finely chopped fresh cilantro
- 2 tbsp fresh lime juice (1 lime)
- 2 tbsp fresh lemon juice (1/2 lemon)
- 1/4 tsp sea salt or Himalayan pink salt
Instructions
- Preheat your oven to 450F (230C).
- Lightly score the poblano peppers. This prevents the skin from popping in the oven. See notes.
- Roast the peppers until they’re lightly blackened (10-15 mins). Remove from the oven and set aside to cool.
- While the peppers are cooling, cut the corn off the cob, finely chop your onion, the jalapeno, and the cilantro. Add them to a large bowl and set aside.
- Take the cooled poblano peppers and cut them in half lengthwise. Remove the seeds and finely chop. Add to the bowl along with the lime juice, lemon juice, and salt. Toss to combine everything well.
- Serve right away or store in the fridge in an airtight container for 3-4 days.
Notes
Poblano peppers: I score the peppers because when you don’t, the skin will rip when roasting the second you open the oven door and make a loud noise. To score, simply cut a line into the pepper. It doesn’t have to be deep as it’s just to cut the skin.
Storing & serving: This salsa is even better made the night before. Leaving it in the fridge overnight allows all the flavors to mingle and come together. See the post for ideas on what to serve this salsa with.
Store the salsa in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 48
- Sugar: 3.9 g
- Sodium: 66.1 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 10.7 g
- Fiber: 1.4 g
- Protein: 1.7 g
