You all know I love salsa… I mean really, who doesn’t?! There are so many types of salsa… traditional, chunky, smooth, tomatillo, black bean, corn, hot, mild, fruit, etc. Wayyyy too hard to pick a favorite! But this one is definitely one of my favorites… sweet with a kick… this corn and poblano salsa has a wonderful roasted flavor!
Have you ever roasted corn? Ohhhh sweet Lord… you have to try it! Even if it’s not for this recipe (although you should really try this, seriously!)… the flavor of the fresh corn is intensified and just amazing.
I’ve been on a roasting kick here lately… peppers, broccoli, cauliflower, green beans, mushrooms, corn… it’s like a magic flavor boost!
This recipe is similar to my Corn and Avocado Salsa, but it has a smoky depth of flavor that really sets it apart. I would say this is pretty close to Chipotle’s corn salsa… although it isn’t a copycat 🙂 I came across this recipe on Twitter (come hang out with me there!) from a great blogger, Cheyanne from No Spoon Necessary. This girl is talented!
Sure enough, I was off to the store pretty soon to gather my ingredients. It was time to start roasting!
Heat your oven up to 400 and line a baking sheet with foil. Brush your corn with some melted butter and sprinkle with your seasonings. Spray your peppers with some cooking spray and roast for 10 minutes. Turn your corn, flip your peppers over, and roast another 10 minutes.
Now your corn is going to continue roasting, but at this point, your peppers are finished.
Place your peppers in a large glass bowl (or big ziploc bag), and cover with plastic wrap (or seal the bag tightly). Let your peppers just steam in the bowl for 15-20 minutes. Scrape off a good portion of the peppers’ skin. Don’t worry if you can’t get it all off… I think the char adds a great flavor!
Your corn is going to continue to roast another 15-20 minutes, turning every 10 minutes or so. Once it’s golden, set it aside so it can cool a little bit. You don’t want to burn yourself handling the corn! Now you’re going to cut the kernels off of the cob. This can be tricky, but Cheyanne had a fantastic trick… I can’t believe I never thought of it before!
Place your diced red onion in a medium bowl with the red wine vinegar and let it sit for 10 minutes or so. Toss in all your remaining ingredients and give it a stir.
I like to make this salsa earlier in the day so it can sit in the refrigerator… so that the flavors really deepen and mesh together. It’s so good on tacos, enchiladas, burritos, nachos, quesadillas and as a dip!
Recipe adapted slightly from No Spoon Necessary
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 poblano peppers
- 1 jalapeno
- 4 or 5 ears of corn husk and silk removed
- 4 Tbsp unsalted butter melted
- 1/4 tsp chili powder
- pinch of cayenne pepper
- salt and black pepper to taste
- cup Handful of fresh cilantro chopped (about 1/4 )
- cup ¼ large red onion finely diced (about ½ )
- 1 Tbsp red wine vinegar
- 3 Tbsp lime juice
- 1 tsp sugar
- tsp ½ salt
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, spray with cooking spray. Place corn on the baking sheet and brush generously with melted butter. Season liberally with, chili powder, cayenne pepper, salt and black pepper.
- Add jalapeno and poblano peppers to baking sheet and spray tops with cooking spray.
- Roast in oven for 10 minutes. Turn the corn and flip peppers over. Continue to roast another 10 minutes.
- Remove poblanos and jalapeno from oven and transfer to a bowl or large ziploc bag. Cover bowl tightly with plastic wrap or a tight fitting lid (or seal the bag if you're using one).
- Let the peppers stand for 15-20 minutes. Turn corn and continue to roast another 10-15 minutes, or until golden and lightly charred.
- You'll notice the peppers have been filling the bowl or bag up with steam. That will make the next step easier.
- Use your fingers or a spoon to peel skin from the poblanos and jalapeno. Remove the stem, ribs and seeds (if desired), and discard. Finely dice the peppers.
- Remove corn from oven and set aside for about 5 minutes. Cut kernels from cob (use your bundt pan for easy cleanup).
- While the corn is cooling, in a mixing bowl, combine red onions with red wine vinegar. Let marinate for 10 minutes or so.
- Add corn, diced peppers and remaining ingredients to the bowl. Stir to combine. Cover and refrigerate for 1 hour before serving (for best flavor).
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** if you can't get fresh poblano or jalapeno peppers, you can use jarred roasted poblanos and jarred jalapeno slices (about 3/4 - 1 cup total, including both peppers).