This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe Print Recipe

Roasted Chile Corn Salsa: An Explosion of Flavors and Textures

This salsa is a fantastic medley of flavors and textures that come together in a single bowl, just waiting to be enjoyed with a crispy tortilla chip.

Imagine your taste buds doing a happy dance with every bite of this corn salsa! The perfect combo of zesty lime, savory spices, and salty goodness brings that extra crunch to your burrito bowls, tacos, hot dogs, nachos, and so much more! The sweet corn flavor and just-right Jalapeño heat makes this salsa an absolute showstopper for any hungry crowd.

roasted chile corn salsa with sliced lime

What is Roasted Chile Corn Salsa?

This corn salsa is a FIESTA for your taste buds! Think of it as a pico de gallo with a corny twist. Just toss in some sweet corn, poblano, red onion, jalapeño, cilantro, lime juice, and salt, and boom! You’ve got a mouth-watering masterpiece. The fun part? You can customize it to your heart’s content! Add more cilantro if you’re wild for the herb, or pump up the heat with more chile peppers. Get ready for a SALSA PARTY!!

Here are the ingredients you’ll need to make this delicious Corn Salsa:

Sweet, salty, acidic, and spicy! The perfect combination!

  • Corn – Canned, or fresh off the cob
  • Poblano – roasted, peeled, and diced. Poblano can be roasted in an oven, stovetop, or on a burner.
  • 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 chop. 

roasted poblano pepper

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.

roasted chile corn salsa in bowl
Add-ins or Substitutions
1. If you like your food SPICY, try serrano chile peppers instead of jalapeño

2. To enhance the flavor and texture of your corn salsa, consider incorporating delicious add-ins such as juicy pineapple chunks, creamy avocado chunks, and fresh diced tomatoes. Your taste buds will thank you!

3. If you’re short on time and can’t roast poblano peppers, you can always use canned diced green peppers instead.

4. Spruce up your rice bowl with a fiesta of chile corn salsa, and sprinkle some crumbly cotija cheese on top. Ole!

STORING LEFTOVERS

Store leftover salsa in an airtight container in the fridge. The salsa will keep well for up to 3 days.

Roasted Chile Corn Salsa

Eunice Huerta
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 chip.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course salsas
Cuisine Mexican

Ingredients
  

  • 2 cups 16 oz canned corn (drained) or roasted corn off the cob
  • 1 roasted poblano pepper peeled and finely chopped
  • 1 large jalapeño pepper seeds removed, and diced
  • 1/2 cup finely diced red onion
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • Salt to taste

Instructions
 

  • Roast the poblano pepper, then peel and finely chop it
  • 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.
Keyword corn, salsa, chile corn salsa, copycat chipotle
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!

Discover more from The Busy Abuelita

Subscribe to get the latest posts sent to your email.