You will love this fresh and flavorful Roasted Chili Corn Salsa recipe! This salsa combines the smokiness of roasted peppers with the sweetness of corn that creates the perfect condiment.
About the Recipe
This simple roasted chili salsa is perfect for serving as an appetizer with tortilla chips or for adding to tacos, grilled meats, or even served as a side dish. It is a colorful and very flavorful addition to any table that will disappear quickly!
We also love this copycat Chipotle corn salsa recipe in taco salads and or meal prepped taco bowls. It pairs perfectly with cilantro lime rice!
With just a few simple steps, this salsa is ready in minutes and tastes even better the next day!
If you are looking for more appetizer recipes, check out our: Burrata Caprese, Caprese Empanada or Simple Charcuterie Board.
Jump to:
Why You Will Love This Recipe
Flavorful - The combination of roasted peppers, sweet corn, and zesty lime juice is both satisfying and irresistible.
Versatile - This salsa pairs well with a variety of dishes, from burrito bowls to grilled meats, making it a fantastic addition to any meal. You can also modify the ingredients easily for your preferences. Whether you prefer mild or spicy, you can adjust the level of heat to suit your taste.
Fresh - With simple ingredients like fresh cilantro and lime juice, it's a healthier condiment choice for anyone who enjoys fresh and vibrant flavors.
Ingredients
Here are the ingredients you will need for this fresh salsa recipe:
- Olive oil: Use a good quality olive oil for the best flavor.
- Corn: You will use 4 cups of frozen corn.
- Red onion
- Poblano pepper: A roasted poblano pepper that is peeled, seeded and chopped.
- Jalapeño
- Cilantro
- Lime juice: Fresh lime juice always provides the best flavor and freshness. Alternatively, you can also use fresh lemon juice.
- Salt & black pepper
- Tortilla chips: Serve the salsa with tortilla chips for dipping.
Directions
Let's make this perfect appetizer together!
Step 1: In a large pan, heat the olive oil over medium heat. Add the corn and cook for 10-15 minutes, or until lightly charred.
Step 2: Let the corn cool and use a paper towel to dab the excess moisture.
Step 3: In a large mixing bowl, combine the cooled corn, red onion, poblano pepper, jalapeño pepper, cilantro, lime juice, salt, and pepper. Stir well.
Step 4: Serve with tortilla chips and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this sweet corn salsa:
Customize the heat - Adjust the level of spiciness to suit your taste. For a milder salsa, remove the seeds and membranes from the jalapeño peppers, or use less of it. If you like it hotter, leave more seeds or add a pinch of red pepper flakes.
Fresh ingredients - Use fresh ingredients, especially the cilantro and lime juice, to ensure a vibrant flavor.
Kitchen Equipment
Here is some kitchen equipment you will need for this homemade salsa. You can find all of these products on Amazon.
Large Pan - You'll want a high quality large skillet to cook the corn until lightly charred.
Serving Bowl - This serving bowl is perfect for this salsa as well as chips.
Sharp Knife - Use a high quality sharp knife for chopping the ingredients of this salsa recipe.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this easy corn salsa.
Additions - Feel free to add in some of your favorite ingredients for even more flavor and color. Some great choices would be tomatoes, black beans, avocado, mango, red or green bell peppers, and green onions.
What To Serve With
Here are some recipes to serve alongside this salsa:
Broccolini with Whipped Goat Cheese and Crispy Shallots - This Broccolini with Whipped Goat Cheese and Crispy Shallots Recipe is a perfect easy entertaining appetizer! While this recipe looks fancy, it's actually super easy AND so delicious!
Zucchini Fritti - You are going to love this Zucchini Fritti recipe! It combines the simplicity of zucchini with the crunch of breadcrumbs and savory parmesan cheese.
Cream Cheese Stuffed Mushrooms - These Cream Cheese Stuffed Mushrooms are a delightful bite sized little treat. The mushroom caps are filled with cream cheese that is mixed with parmesan, thyme, rosemary and sage. This is a perfect party appetizer or they even make a great side dish!
Frequently Asked Questions
You can place it directly over an open flame on a gas stove or under the broiler in your oven. Turn it occasionally until the skin is charred and blistered. Then, place it in a paper bag or a covered container for about 10 minutes. Once it's cooled, you can peel, seed, and chop it for your salsa.
Yes. If you don't have frozen corn on hand, you can use fresh corn kernels, drained canned corn or even grilled corn for a smoky flavor.
Yes. Make this ahead of time and store it in the refrigerator in an airtight container until ready to serve. It’s often better once the flavors have had time to meld!
Recipe Storage and Reheating
Here are storage and reheating instructions for this recipe:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is by allowing it to thaw in the refrigerator overnight.
Other Recipes to Try
Roasted Chili Corn Salsa
Ingredients
- 1 tablespoon olive oil
- 4 cups frozen corn
- ½ red onion diced
- 1 roasted poblano pepper peeled, seeded, and chopped
- 1 jalapeno pepper diced
- ½ cup cilantro diced
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add corn and cook for 10-15 minutes, until lightly charred.
- Let corn cool. Use a paper towel to dab excess moisture.
- Combine cooked corn, red onion, poblano pepper, jalapeño pepper, cilantro, lime juice, salt, and black pepper in a large bowl. Stir well.
- Serve with tortilla chips.
Leave a Reply