Chipotle-Style Roasted Chili-Corn Salsa

Why You’ll Love This Recipe

• Crunchy-sweet corn meets smoky roasted chiles for a perfect balance of flavor and texture.
• Bright, fresh lime and cilantro keep every bite zippy and refreshing.
• Roasting concentrates sweetness and adds a subtle char that elevates simple ingredients.
• Versatile topper for tacos, burrito bowls, grilled meats, salads, and chips.

Grocery List

• Produce: 4 large ears sweet corn (or 3 cups kernels), 1 poblano, 1 jalapeño, 1 red onion, 2 limes, 1 bunch cilantro
• Dairy: None
• Pantry: Neutral oil (canola, avocado, or grapeseed), kosher salt, sugar (optional), aluminum foil (for easy cleanup)

Full Ingredients

For the Roasted Corn

• 3 cups sweet corn kernels (from 4 large ears or 3 cups frozen; thawed and well dried)
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 1/4 teaspoon kosher salt

For the Roasted Chiles

• 1 large poblano pepper (about 120 g)
• 1 large jalapeño (about 20–25 g)
• 1 teaspoon neutral oil

To Finish the Salsa

• 1/3 cup finely minced red onion (about 50 g)
• 1/4 cup finely chopped fresh cilantro (about 8–10 g)
• 2 tablespoons fresh lime juice (30 ml)
• 1 teaspoon finely grated lime zest
• 3/4 teaspoon kosher salt (plus a pinch more to taste, if needed)
• 1/2 teaspoon sugar (optional, balances acidity and enhances corn’s sweetness)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pans

Preheat the oven to 475°F. Arrange racks in the top and middle positions. Line two rimmed sheet pans with foil for easy cleanup. This high heat helps the corn caramelize and the peppers blister beautifully.

Step 2: Prep and roast the corn

If using fresh corn, stand each ear on its end and carefully slice downward to remove kernels; measure 3 cups. Pat kernels very dry with paper towels (critical for good browning). Toss corn with 1 tablespoon oil and 1/4 teaspoon salt, then spread in a single, even layer on one prepared pan. Roast on the middle rack for 14–18 minutes, stirring once at the halfway point, until the kernels are lightly charred at the edges and smell toasty-sweet.

Step 3: Char the poblano and jalapeño

Place the whole poblano and jalapeño on the second pan and rub with 1 teaspoon oil. Roast on the top rack for 12–14 minutes, turning once, until skins are blistered and blackened in spots (60–70% coverage). If the jalapeño finishes sooner, remove it and let the poblano continue until evenly charred.

Step 4: Steam, peel, and dice the chiles

Transfer hot chiles to a bowl and cover tightly (plate, lid, or plastic wrap) to steam for 10 minutes. This loosens the skins. Peel away the blistered skins with your fingers or a paper towel. Remove stems, seeds, and membranes for a milder salsa (leave some jalapeño seeds for extra heat). Finely dice both chiles into 1/4-inch pieces.

Step 5: Mince aromatics and prep citrus

While chiles steam, finely mince the red onion and chop the cilantro. Zest one lime to yield 1 teaspoon, then juice limes to get 2 tablespoons. For a softer onion bite, stir the onion into the lime juice and let it sit for 5 minutes (the acidity lightly pickles it).

Step 6: Combine and season

In a large bowl, combine the roasted corn, diced poblano and jalapeño, onion, cilantro, lime juice, and lime zest. Sprinkle in the remaining 3/4 teaspoon salt and the sugar (if using). Toss thoroughly to coat, then taste and adjust with a pinch more salt or an extra squeeze of lime as needed.

Step 7: Rest and serve

Let the salsa stand for 15–30 minutes so the flavors mingle. Serve chilled or at cool room temperature with tortilla chips, over tacos and burrito bowls, alongside grilled chicken or fish, or spooned onto salads. Garnish with extra cilantro and lime wedges.

Pro Tips

• Dry the corn: Moisture is the enemy of browning. Pat kernels dry so they roast and caramelize instead of steaming.
• Char thoroughly: Blister chiles until mostly blackened for easy peeling and deeper smoky flavor.
• Control the heat: Remove all seeds and membranes for mild; leave some jalapeño seeds for medium heat.
• Balance is key: If the salsa tastes flat, add a pinch of salt. If it tastes dull, add a splash more lime.
• Use frozen corn: Thaw completely and press between paper towels before roasting for best texture.

Variations

• Citrus duo (classic copycat): Add 1 tablespoon fresh lemon juice along with the lime for a brighter, restaurant-style finish.
• Smoky twist: Stir in 1/4 teaspoon smoked paprika or 1 teaspoon minced chipotle in adobo for extra smoke and heat.
• Grill version: Grill whole ears of corn and the chiles over high heat until charred, then cut kernels and dice chiles as directed.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 3–4 days. For maximum crunch, you can roast the corn and chiles up to 2 days ahead and refrigerate them separately; chop the cilantro and add citrus and salt within a few hours of serving. Freezing is not recommended, as the texture will soften.

Nutrition (per serving)

Approximate per 1/2-cup serving: 80–85 calories; 3 g fat; 13 g carbohydrates; 2 g fiber; 5 g sugars; 2–3 g protein; 240 mg sodium.