If you love bold, smoky flavors, this Roasted Poblano Chili Corn Salsa is about to become your new favorite! With fire-roasted poblanos, sweet corn, zesty lime, and a kick of spice, this salsa is the perfect balance of heat and freshness.

A bowl of roasted poblano chili corn salsa

It’s a great addition to tacos, burrito bowls, or just scooped up with crispy tortilla chips. Whether you’re making it for a summer cookout or a taco night at home, this salsa is an easy way to add vibrant flavor to any dish.

Helpful Tips

Chilies to use – You can use any type of chili you want for this recipe. If you can’t get poblanos, it’s okay to use jalapenos or Anaheim or Hatch chilies. If you use jalapenos, be sure to remove the ribs and seeds before you roast them for less heat. And you still want to use the fresh jalapeno too for added crunch.
Char the Poblanos Properly – Roast the peppers over an open flame or under the broiler until the skin is blistered and blackened. Then, place them in a covered bowl for a few minutes to steam—this makes peeling the skin much easier.
Corn to use – You can use fresh, frozen, or canned corn. Canned is the only one you don’t have to cook first. Just drain it. For frozen, cook it per the instructions on the bag. For fresh, you’ll need to boil, grill, or steam the corn until done, then shave it off the cob.
Let It Rest for Maximum Flavor – This salsa gets better as it sits! Letting it rest for at least 15 minutes before serving allows the flavors to meld, making it even more delicious.

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Roasted Poblano Chili Corn Salsa

This Roasted Poblano Chili Corn Dip combines sweet crunchy corn with roasted chilis, red onion, jalapeno, and cilantro to make a super tasty and fresh dip that's similar to Chipotle's Chili Corn Dip.

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Prep Time 5

Cook Time 5

Total Time 10

Course Appetizers

Cuisine Mexican

Servings Servings

Calories 270 kcal

Ingredients

1 poblano pepper
15 ounce can corn drained
1/4 cup red onion finely chopped
1 jalapeno seeds and ribs removed, finely chopped
1/4 cup cilantro chopped
1 lime juiced
1/4 teaspoon salt

Instructions

Turn on the broiler of your oven. Place the poblano pepper on a baking sheet and place it under the broiler for 3-5 minutes, until blistered and a bit charred. Flip over and repeat.
Transfer the poblano to a bowl and cover it with plastic wrap. Set aside to steam for 15 minutes.
In the meantime, chop the onion, jalapeno and cilantro. Juice the lime.
When the pepper is done steaming, remove it from the bowl and remove the skin. Then remove the seeds and stem and chop it finely.
In a bowl, mix together all of the ingredients. Serve immediately or place in the refrigerator, covered, until ready to serve.

Nutrition

Calories: 270kcalCarbohydrates: 67gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 330mgPotassium: 64mgFiber: 1gSugar: 60gVitamin A: 167IUVitamin C: 20mgCalcium: 8mgIron: 0.2mg

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