Roasted chili corn salsa is the easiest copycat to make and taste exactly like Chipotle at home. A simple salsa for dipping or a topping with your favorite dishes.
Looking to add a burst of flavor to your summer meals? Look no further than this roasted chili corn salsa recipe! This zesty and vibrant salsa will have your taste buds dancing with every bite.
Made super easily by using frozen corn, tangy lime juice, and roasted peppers, this copycat recipe captures the essence of Chipotle’s famous roasted chili corn salsa. With just the right amount of heat and acidity, this salsa is sure to impress your friends and family at your next backyard barbecue.
Don’t worry if you can’t make it to Chipotle – now you can enjoy this delicious salsa from the comfort of your own home. So grab your apron, gather your ingredients, and get ready to indulge in the irresistible flavors of roasted chili corn salsa.
How To Make Roasted Chili Corn Salsa
Ingredients needed
- Frozen corn
- Poblano pepper
- Jalapeño pepper
- Red onion
- Cilantro
- Lemon
- Lime
Important tips and how to avoid common mistakes
- You’ll have to roast the peppers but the corn is not cooked at all. This is a mistake with most recipes that takes away from the actual Chipotle version. The name is roasted chili, not roasted corn. Adding in fresh corn will taste better for sure but restaurants like to keep things simple.
- The recipe has no black pepper in the ingredients. That is not a typo.
- You’ll need to combination of the lemon and the lime for an authentic taste. It’s very notable when one is missing.
Making the roasted chili corn salsa
- First, preheat the oven to 375F. Then remove the stem and seeds from the poblano pepper and jalapeño. Add them to a sheet pan and roast them for 20-30 minutes. Keep an eye on them because they will cook fast being single peppers. Remove the corn from the freezer and allow to thaw.
- Once they are roasted, you need to remove the skin and chop them up. You can leave the skin if you’d like, there will be a slightly more charred flavor.
- In a large bowl, add in the thawed corn, chopped peppers, red onion, cilantro then juice the lemon and lime.
- Lastly, add salt to taste then serve and enjoy.
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Roasted Chili Corn Salsa
Ingredients
- 1 pound frozen corn, thawed
- 1 medium poblano pepper, stem removed & deseeded
- 1 small jalapeño pepper, stem removed & deseeded
- 1/2 medium red onion, diced
- 2 tablespoon cilantro, chopped
- 1 lime, juiced
- 1 lemon, juiced
- salt to taste
Instructions
- First, preheat the oven to 375℉. Then remove the stem and seeds from the poblano pepper and jalapeño. Add them to a sheet pan and roast them for 20-30 minutes. Keep an eye on them because they will cook fast being single peppers. Remove the corn from the freezer and allow to thaw.
- Once they are roasted, you need to remove the skin and chop them up. You can leave the skin if you'd like, there will be a slightly more charred flavor.
- In a large bowl, add in the thawed corn, chopped peppers, red onion, cilantro then juice the lemon and lime.
- Lastly, add salt to taste then serve and enjoy.