Easy Homemade Roasted Chili-Corn Salsa: Your Ultimate Fresh Tex-Mex Topping

Prepare to elevate your Tex-Mex experience with this incredibly vibrant and flavorful Roasted Chili-Corn Salsa! Whether piled high on your favorite tacos, served as a fresh complement to hearty burrito bowls, or simply enjoyed by the spoonful with crunchy tortilla chips, this salsa is an absolute game-changer. It masterfully blends the natural sweetness of charred corn with the subtle smokiness of roasted poblano peppers and the refreshing zest of citrus, creating a complex and irresistible side dish that will awaken your taste buds and impress your guests.

This recipe is a celebration of fresh, seasonal ingredients, coming alive particularly when sweet corn is at its peak. The roasting process for the chilies and corn is key, transforming simple produce into elements brimming with depth and character. It’s a simple yet sophisticated salsa that promises a burst of flavor with every bite, making it a perfect addition to any meal needing a fresh, zesty, and slightly smoky kick.

Why You’ll Love This Vibrant Chili-Corn Salsa

There are countless reasons why this Roasted Chili-Corn Salsa deserves a permanent spot in your recipe rotation. First, its versatility is unmatched – it’s not just a dip; it’s a dynamic topping that can transform everyday meals into something special. Imagine the crunch of fresh corn, the tender bite of roasted peppers, and the bright zing of lime and orange juice coming together in perfect harmony. This salsa offers a refreshing contrast to rich or spicy main courses, balancing flavors and textures beautifully.

Moreover, making it at home allows you to control the ingredients, ensuring peak freshness and quality. You can customize the spice level to your preference, making it mild enough for the whole family or dialing up the heat for those who crave an extra kick. The roasting process, while simple, adds an incredible layer of smoky flavor that cannot be replicated with raw ingredients, giving this salsa a unique gourmet touch. It’s also a fantastic way to utilize an abundance of summer corn and peppers, preserving those vibrant seasonal flavors in a delicious and easy-to-store condiment. Plus, it’s naturally gluten-free and packed with fresh vegetables, making it a healthy choice you can feel good about.

Key Ingredients for Vibrant Flavor

The magic of this salsa lies in its fresh, high-quality ingredients, each contributing a vital component to its irresistible flavor profile. When fresh corn hits the market in early summer, that’s your cue to start making this recipe! The grilling season truly peaks when you can pair this salsa with grilled favorites like my Carne Asada Tacos – they’re a match made in culinary heaven!

For the peppers, I highly recommend using a dynamic duo: fresh jalapeños and roasted poblano peppers. Poblanos, with their inherently light smoky notes and mild-to-medium heat, become deeply aromatic and even more flavorful once roasted. This deepens their smokiness and mellows their heat, making them an excellent choice for a well-balanced, incredibly enjoyable salsa that won’t overwhelm your palate.

• Fresh Corn on the Cob: The star of the show. Look for plump, bright green husks and moist silks. Sweet corn provides natural sugars and a delightful crunch when charred. If fresh isn’t available, frozen corn can be a good substitute (see substitutions).
• Poblano Peppers: These mild to medium-heat peppers are essential for their unique earthy and slightly smoky flavor. Roasting them not only makes their skin easy to remove but also intensifies their depth of flavor, adding a crucial layer to the salsa.
• Red Onion: Known for its milder flavor and beautiful purple hue, red onion adds a crisp texture and a gentle pungency. Dicing it finely and soaking it in citrus juice softens its raw “bite” beautifully.
• Limes and Orange: The fresh juice from these citrus fruits provides the necessary tang and acidity, brightening all the flavors and acting as a natural marinade for the onions. The orange adds a subtle sweetness and aromatic lift.
• Jalapeño Peppers: These bring the heat! You can adjust the spice level by deciding whether to include or remove the seeds and membranes. For a milder salsa, always remove them. For more fire, leave some in!
• Fresh Cilantro: An indispensable herb in Tex-Mex cuisine, cilantro adds a fresh, herbaceous, and slightly peppery note that ties all the other ingredients together. If you’re not a fan, you can omit it or substitute with fresh parsley.
• Olive Oil, Kosher Salt, Freshly Cracked Black Pepper: Simple seasonings that enhance and balance the natural flavors of the produce.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and detailed instructions.

Step-by-Step Guide to Making Roasted Chili-Corn Salsa

Creating this delicious salsa is a straightforward process, but it involves a few key steps that truly unlock the deep flavors of the ingredients. Follow these instructions carefully for the best results:

Roasting the Chilis: Unlocking Smoky Depth

The first crucial step is to roast your poblano peppers. This process is vital for two reasons: it makes the skin easy to peel (which is often bitter and tough) and significantly deepens the smoky flavor of the pepper. The absolute best way to roast chilies is over an open flame. This could be directly on a burner of a gas stove, or over the hot coals or burners of an outdoor grill. If these options aren’t available, you can also roast them under a broiler in your oven, though it’s generally my last choice as it doesn’t impart the same char and smokiness.

The primary goal is to blister the skin of the peppers until it turns completely black and charred. Don’t worry if the peppers look severely burnt; this is exactly what you want!

Once the peppers are evenly charred, immediately transfer them to a bowl and cover tightly with plastic wrap. This creates a steamy environment that helps loosen the skins, making them incredibly easy to remove. Let them steam for about 15-20 minutes, or until they are cool enough to handle. Then, using the back of a knife or your fingers, gently brush or peel off all the blackened bits of skin. Be thorough, as any remaining charred skin can impart a bitter taste. After peeling, slice the peppers open and remove the ribs and seeds from the inside. This is where most of the heat resides in a poblano, and removing them ensures a milder, more palatable flavor profile. Dice the cleaned peppers and set them aside.

Grilling the Corn: Sweetness with a Char

Next up is the corn! Grilling or charring the corn cobs in a similar fashion to the peppers adds a wonderful depth of flavor and texture that raw corn simply can’t achieve. The slight caramelization on the kernels enhances their natural sweetness and introduces a delightful smoky note. You can grill the corn directly on the grates of a hot grill or even char them on a gas stove burner. Rotate the cobs frequently until the kernels have a few browned and slightly blackened spots, but are still crisp-tender.

Once the corn is beautifully charred, let it cool completely. Then, stand each cob upright in a large bowl and carefully slice downwards with a sharp knife to remove the kernels. The bowl will help catch all the delicious kernels, preventing them from scattering across your counter.

Preparing the Onions: A Citrusy Soak

This small but mighty step is crucial for achieving the perfect balance in your salsa. First, finely dice the red onion into pieces roughly the same size as a corn kernel. This ensures an even distribution of flavor and a pleasant texture in every bite. Place the diced onion in a medium bowl and immediately toss it with the freshly squeezed lime and orange juices. This citrus bath does more than just flavor the onions; it begins a light pickling process that softens their sharp, raw bite and mellows their pungency. This pre-soak makes the onions much more enjoyable to eat and integrates them seamlessly into the salsa’s overall flavor profile.

Combining and Seasoning for Perfection

With your roasted peppers, charred corn, and citrus-marinated onions ready, it’s time to bring all the elements together. Add the diced roasted poblano peppers, charred corn kernels, seeded and diced jalapeño (adjusting based on your desired spice level), minced fresh cilantro, and a tablespoon of olive oil to the bowl with the onions. Gently toss everything together until all ingredients are well combined and coated.

Finally, season generously with kosher salt and freshly cracked black pepper. This is where you bring the salsa to life! Taste a small spoonful and adjust the seasonings as needed. You might find it needs a little more salt to enhance the sweetness of the corn or an extra squeeze of lime juice for an added zing. Don’t be shy about tasting and adjusting until the flavors are perfectly balanced. For the best flavor, allow the salsa to sit for at least 30 minutes in the refrigerator before serving, allowing the flavors to meld and deepen. It is now ready to eat any way you like – grab those tortilla chips or prepare your favorite Tex-Mex dish!

Expert Tips for the Best Chili-Corn Salsa

Achieving a truly outstanding Roasted Chili-Corn Salsa is simple with a few insider tips:

• Control Your Heat: If you enjoy your salsa on the spicier side, feel free to leave some or all of the ribs and seeds in your jalapeños. For a milder salsa, be diligent about removing them completely. Remember, you can always add more heat later (e.g., a pinch of cayenne), but it’s hard to take it away.
• Master the Roast: The goal of blistering and charring the poblano peppers is not just for flavor, but primarily to easily remove their often bitter and tough outer skin. Using an open flame on a gas stove or a hot grill provides the most direct heat and best results for blistering. If using a broiler, ensure the peppers are close to the heat source and turn them frequently for even charring. Don’t rush the steaming process; it’s crucial for effortless peeling.
• Perfect Your Seasoning: Real success with this salsa, as with many fresh dishes, is achieved when you get the seasonings just right. Taste and adjust the salt and citrus flavors (lime and orange) until they are perfectly balanced. The salsa should be bright and tangy, with a savory depth from the salt and peppers.
• Let Flavors Meld: While delicious immediately, this salsa truly shines after it has had a chance to rest in the refrigerator for at least 30 minutes, or even a few hours. This allows all the individual flavors to intermingle and deepen, creating a more harmonious and complex taste.
• Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, but the texture might soften slightly over time.
• Make Ahead: You can roast the peppers and grill the corn a day in advance. Store them separately in the refrigerator. Dice the onions and soak them in citrus juice just before assembling to maintain optimal freshness and texture.

Ingredient Substitutions and Variations

Don’t have all the ingredients on hand, or simply want to try a different twist? Here are some excellent substitutions and variations:

• Corn on the Cob: If fresh corn on the cob isn’t in season or available, you can absolutely use a 14oz bag of high-quality frozen Baby Gold and White Corn. Simply defrost it thoroughly, then gently warm it in a skillet with a tablespoon of butter or olive oil until slightly tender and lightly browned. This step mimics the charring of fresh corn and adds a layer of flavor.
• Onion Type: While I prefer red onion for its mild flavor and beautiful color, a sweet yellow onion can also be used. Its slightly stronger, sweeter profile will still work wonderfully after being mellowed by the citrus soak.
• Cilantro Alternatives: If you’re not a fan of cilantro (the “soap gene”), feel free to omit it entirely. The salsa is still incredibly delicious without it. Alternatively, you could substitute it with fresh parsley for a subtle herbal note, or a small amount of fresh mint for an unexpected twist.
• Pepper Varieties: Experiment with different peppers! For a spicier salsa, try adding a finely minced serrano pepper alongside or in place of one jalapeño. For a smokier flavor, consider using a roasted Anaheim pepper. If you prefer no heat at all, use roasted bell peppers (red or yellow for sweetness) instead of poblanos and jalapeños.
• Added Avocado: For a creamier, richer salsa, fold in one diced ripe avocado just before serving. The avocado adds a wonderful texture and healthy fats.
• Extra Zest: For an even brighter citrus punch, add a teaspoon of lime or orange zest along with the juice.

More Tex-Mex Favorites to Explore

If you loved this vibrant salsa, be sure to check out these other delicious Tex-Mex recipes that are perfect for any occasion:

Homemade Pico de Gallo

Baja Shrimp Tacos

Creamy Avocado Salsa

Hearty Shredded Pork Burrito Bowls

Authentic Carnitas

Easy Spicy Chicken Fajitas

Did you make this recipe? I would absolutely love to hear about it! Please let me know by leaving a review or comment below. And be sure to sign up for my newsletter to get more delicious recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: 12 Servings (Approx. 4 Cups)

Roasted Chili-Corn Salsa

Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

This vibrant Roasted Chili-Corn Salsa combines the natural sweetness of charred corn with the smoky depth of roasted poblano peppers and the bright tang of fresh citrus. Perfect for topping tacos, enriching burrito bowls, or simply enjoying with tortilla chips, this homemade Tex-Mex favorite is easy to make and bursting with fresh, dynamic flavors. Customize the spice level and enjoy a truly unforgettable side dish or condiment.

Ingredients

• 4 ears Fresh Corn on the Cob
• 2 large Poblano Peppers, roasted and diced
• ½ cup Red Onion, finely diced
• 2 Limes, juiced
• 1 Orange, juiced
• 2 Jalapeño Peppers, seeded and finely diced (adjust to taste)
• 1 bunch Fresh Cilantro, minced
• 1 tablespoon Olive Oil
• Kosher Salt, to taste
• Fresh Cracked Black Pepper, to taste

Instructions

Begin by preparing the corn. Remove all husks and silks from the ears. Roast, broil, or grill the corn over an open flame (like a gas stove burner or outdoor grill) or under a broiler in the oven. The objective is to achieve a light charring on the corn kernels for enhanced flavor, texture, and visual appeal. Once charred to your liking, allow the corn to cool completely before carefully cutting the kernels off the cobs into a bowl.

To roast the poblano peppers, place them directly over the burner of a gas stove, on a hot grill, or under a broiler on high. Turn them frequently until the skin on all sides has blackened and blistered. This may take about 5-8 minutes per side under the broiler. Alternatively, char them on the BBQ while the corn is grilling. Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap; let them steam until cooled (about 15-20 minutes). Once cool enough to handle, use the back of a knife or your fingers to gently rub off all the blistered skin. Remove the veins and seeds from the inside of the peppers, then dice them and set aside.

Finely dice the red onion, aiming for pieces roughly the same size as your corn kernels. Place the diced onion in a medium mixing bowl. Squeeze the fresh lime juice and orange juice over the onions and toss to coat thoroughly. This citrus bath will lightly pickle the onions, softening their raw bite and making them more palatable and flavorful.

Add the prepared corn kernels, diced roasted poblanos, seeded and finely diced jalapeño (adjusting quantity for desired heat), minced fresh cilantro, and olive oil to the bowl with the citrus-marinated onions. Gently toss all the ingredients together until they are well combined.

Season the salsa generously with Kosher salt and freshly cracked black pepper. Taste a small amount and adjust the seasonings as needed. You may want to add more salt or a little extra lime juice to enhance the flavors. For best results, allow the salsa to rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Serve your homemade Roasted Chili-Corn Salsa with crispy tortilla chips, as a vibrant topping for tacos, alongside grilled meats, or spooned over delicious burrito bowls. Enjoy!

Notes

Expert Tips for the Best Chili-Corn Salsa

• Control Your Heat: If you enjoy your salsa on the spicier side, feel free to leave some or all of the ribs and seeds in your jalapeños. For a milder salsa, be diligent about removing them completely.
• Master the Roast: The goal of blistering and charring the poblano peppers is not just for flavor, but primarily to easily remove their often bitter and tough outer skin. Using an open flame on a gas stove or a hot grill provides the most direct heat and best results for blistering. Don’t rush the steaming process; it’s crucial for effortless peeling.
• Perfect Your Seasoning: Real success with this salsa is achieved when you get the seasonings just right. Taste and adjust the salt and citrus flavors (lime and orange) until they are perfectly balanced.
• Let Flavors Meld: While delicious immediately, this salsa truly shines after it has had a chance to rest in the refrigerator for at least 30 minutes.
• Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3-4 days.
• Make Ahead: You can roast the peppers and grill the corn a day in advance. Store them separately in the refrigerator. Dice the onions and soak them in citrus juice just before assembling.

Ingredient Substitutions and Variations

• Corn on the Cob: If fresh corn isn’t available, use a 14oz bag of high-quality frozen Baby Gold and White Corn. Defrost, then gently warm in a skillet with a tablespoon of butter or olive oil.
• Onion Type: A sweet yellow onion can also be used in place of red onion.
• Cilantro Alternatives: If you don’t love cilantro, feel free to omit it. The salsa is still good without it. You could also substitute with fresh parsley or a hint of mint.
• Pepper Varieties: For more heat, add a serrano. For no heat, use roasted bell peppers.
• Added Avocado: Fold in one diced ripe avocado just before serving for a creamier texture.
• Extra Zest: Add a teaspoon of lime or orange zest for an even brighter citrus punch.

Recommended Products

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• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 52Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 95mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 1g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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