Roasted Chili Corn Salsa
User Reviews
5
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Prep Time
6 mins
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Cook Time
15 mins
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Total Time
21 mins
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Servings
8 servings
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Calories
123 kcal
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Course
Side Dish
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Cuisine
Mexican-American Fusion
Roasted Chili Corn Salsa
Description
Roasted Chili Corn Salsa is prepared by grilling fresh corn until lightly charred and roasting poblano peppers to develop smoky, blistered skins that are peeled before chopping. This method intensifies the natural sweetness and adds a slight smokiness to the salsa. Chopped red onion and jalapeno provide mild heat and crunch, while the combination of lemon and lime juices lends acidity and brightness. Fresh cilantro ties the flavors together, enhancing the overall balance.
The salsa features a variety of textures, from the tender corn kernels to the soft roasted peppers and crisp onions. It can be served as a side, dip, or topping for grilled dishes. The fresh citrus juice helps keep the salsa vibrant and fresh tasting, making it refreshing and lively.
Ingredients
- 4 corn or 16 ounce bag frozen sweet white corn, ears
- 2 poblano pepper
- 1 red onion small diced, medium
- 1 jalapeno pepper deseeded and membranes removed, small diced
- 1/4 cup cilantro finely chopped, fresh leaves
- lime juice juice of 3 limes
- lemon juice of 2
- 1/2 tsp kosher salt
Instructions
Grill Corn
- 1. Place ears of corn directly on a hot grill or on a grill pan over high heat. Cook for 2-3 minutes on each side until all sides of the corn are charred lightly. Pull of the heat and let corn cool.
- Cut the corn off the cob into a large mixing bowl. Set aside.
Roast the Poblano Peppers
- Set your gas range or grill to high.
- Put the poblano pepper directly over the heat. Use a pair of metal tongs to turn the chile after 3 minutes on each side so the skin blisters and blackens on all sides.
- Take the poblano off the heat and transfer into a bowl and cover with plastic wrap or another plate. Set aside for 10 minutes to steam so the skin peels off easily.
- After 10 minutes, remove the roasted poblano pepper from the bowl and use paper towels to peel off the blistered skin.
- Slice open the peppers, remove the seeds and stem, and chop the poblano to about the size of the corn kernels. Add them to the bowl with the corn.
Make the Salsa
- Add all the ingredients into the large mixing bowl with the corn and poblano peppers.
- Toss together well, taste, and add more salt as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 123kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 242mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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