If you love the corn salsa at Chipotle, this grilled corn salsa is the closest homemade version I’ve found. It’s bright, slightly smoky, and perfect with tortilla chips or as a topping for tacos. The roasted corn brings out a natural sweetness that pairs beautifully with the mild, earthy flavor of poblano peppers and the zesty bite of lime.
This recipe is kid-friendly and easy to make. The roasting process is simple and transforms the vegetables, making this salsa hard to stop eating.
You will need poblano peppers, corn on the cob, cilantro, lime, and a jalapeño. If a fresh jalapeño isn’t available you can omit it or substitute a milder pepper to suit your heat preference.
Arrange the corn and poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with sea salt.
Roast in a 450°F oven for about 15 minutes, turning every 5 minutes so they brown evenly without burning.
Remove from the oven and let cool for a few minutes until they are comfortable to handle.
As the poblanos roast, their skins will blister and begin to separate from the flesh. Once cooled, peel off as much of the skin as possible—this prevents any tough papery bits in the finished salsa.
Cut the peeled poblanos open, remove stems and seeds, then slice and roughly chop into bite-size pieces.
Wash and roughly chop a handful of cilantro. Cut the corn from the cobs and finely dice the jalapeño if using.
Combine the roasted corn, chopped poblanos, cilantro, and jalapeño in a large bowl. Season with salt and pepper and squeeze in the juice of one lime.
Stir until everything is well mixed. Taste and adjust seasoning or lime as needed. Serve immediately with tortilla chips or as a condiment for tacos, grilled meats, or grain bowls.
Best Ever Grilled Corn Salsa
Ingredients:
2 poblano peppers
2–3 large ears of corn
1 jalapeño (optional)
Small handful of cilantro
1 lime
Salt and pepper to taste
Olive oil for drizzling
Directions:
1. Preheat oven to 450°F (232°C).
2. Place poblano peppers and corn on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for about 15 minutes, turning every 5 minutes to brown evenly.
3. Allow to cool until you can handle them. Peel the skins from the poblanos, remove stems and seeds, and dice the peppers.
4. Cut the corn from the cobs. Combine the corn, diced poblanos, chopped cilantro, and finely diced jalapeño in a large bowl.
5. Season with salt and pepper and squeeze in the juice of one lime. Mix well and adjust seasoning to taste. Serve with chips or as a taco topping.