Roasted Chile Corn Salsa - the array of flavors and textures, all lumped together in one big pile just begging to be scooped up with a crispy tortilla chip.
What is Roasted Chile Corn Salsa?
This corn salsa is super simple, kind of like a pico de gallo with corn. It has sweet corn, poblano, red onion, jalapeño, cilantro, lime juice, and salt. The best part about this recipe is that it is completely customizable. Cilantro, onions, and chile peppers can be adjusted to taste.
The right amount of spice, zesty lime, and salt brings this delicious corn salsa the perfect crunch to your burrito bowls, tacos, Sonoran hot dogs, Nachos, and much more!
The sweet flavor of the crunchy corn combined with the mild heat of the Jalapeño chiles makes one amazing crowd-pleaser.
Sweet, salty, acidic, and spicy! the Perfect combination!
The sweet flavor of the crunchy corn combined with the mild heat of the Jalapeño chiles makes one amazing crowd-pleaser.
Here are the ingredients you’ll need to make this delicious Corn Salsa:
- Corn - Canned, or fresh off the cob
- Poblano - roasted, peeled, and diced. Poblano can be roasted in an oven, stovetop, or on a burner...get instructions here.
- Onion - Red onion finely chopped.
- Cilantro - finely chopped
- Chile peppers - Jalapeño gives the salsa the perfect kick of spice but serrano can be used for more heat.
- Lemon & lime juice
How To Make Chile Corn Salsa
- Roast poblano pepper, then peel, and finely chopped.
- In a large bowl, add corn, diced red onion, diced jalapeño pepper, roasted poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt.
Add-ons or Substitutions:
- Roasted poblanos can be replaced with canned diced green chiles
- Serranos can replace jalapeño for spiciness
- Pineapple chunks, avocado chunks, and diced tomatoes are great add-ons to this salsa.
STORING LEFTOVERS
Store leftover salsa in an airtight container in the fridge. The salsa will keep well for up to 3 days.
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