This corn and poblano salsa has a wonderful roasted flavor!
Oooooh those char marks!!! LOVE them. Roasting the corn and peppers is a super simple process, just takes a little bit of time. SO worth it though, seriously!
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 I have a fantastic trick…
Drag out that old bundt pan! This way all the kernels fan into the pan and not all over the counter 🙂
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!
This chip is for you!!
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- 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).
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.