Roasted Chili Corn Salsa
Cook Time
20 mins
Total Time
20 mins
Servings: 6 to 8 servings
  • 1 poblano pasilla chili pepper
  • 1 tablespoon olive oil
  • 3 cups frozen yellow corn thawed or 3 good sized ears fresh sweet corn cut from the cob
  • 1/2 cup finely chopped red onion
  • 1 jalapeno seeded as desired and finely chopped
  • 1/3 cup chopped cilantro
  • 1 lime juiced
  • Salt to taste
  1. Preheat oven to 375 degrees. Slice poblano in half and then cut halves into several pieces. Place on a baking sheet and drizzle with olive oil. Roast for 8 minutes then flip the pieces over and roast for an additional 2 or 3 minutes, or till tender. Remove from oven and allow to cool and then chop. Combine with all other ingredients.
  2. If using fresh corn, cover and refrigerate for about 30 minutes before serving.
Recipe Notes
Total time does not include chilling time.