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A bowl of Chili Corn Salsa.
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Roasted Chili Corn Salsa

Cook Time20 mins
Total Time20 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


  • 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.
  • If using fresh corn, cover and refrigerate for about 30 minutes before serving.


Total time does not include chilling time.