Roasted Chili Corn Salsa
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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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