This Roasted Chili Corn Salsa recipe is a copycat version of the corn salsa served at Chipotle Mexican Grill! It's exploding with bright and fresh flavors including white corn, charred poblano peppers, red onion, jalapeños, fresh lime juice, and cilantro.
Place the poblano peppers on a baking sheet. Broil on high for 5-10 minutes flipping halfway or until the pepper is charred on both sides. Add the roasted peppers to a bowl and cover with a dish cloth- allow it ot steam for about 10 minutes. Then, remove as much of the skin as possible. Remove seeds and dice.
Cook corn according to package directions then spread evenly on a baking sheet to cool.
Transfer the corn to a large bowl along with the roasted poblano pepper, red onion, red bell pepper, jalapeño, cilantro, and the juice of 1 lime.
Season to taste with salt and black pepper and serve with tortilla chips, burrito bowls, and tacos.
Notes
Important Note:Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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