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.
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Servings: 5 serving
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.
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