roasted chili corn salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roasted chili corn salsa is smoky, sweet, spicy and so juicy. It packs a lot of heat from the serrano pepper but, combined with the lime and sweet corn, comes off deliciously balanced and so darn good.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 3 1/2 cups
  • Category: Salsa
  • Method: Broil
  • Cuisine: Mexican
  • Diet: Gluten Free


  • 2 jalapeño peppers
  • 1 serrano pepper
  • 1 poblano pepper
  • 4 ears of corn, shucked
  • 1/2 onion, sliced into 1/4-inch thick rings
  • 1 garlic clove, chopped
  • 3 tbsp fresh-squeezed lime juice, plus more to taste
  • 1/4 cup olive oil
  • 1/2 cup finely chopped cilantro
  • kosher salt
  • freshly ground black pepper


  1. Peel off the skin of the peppers, remove the seeds and finely chop. Transfer to a medium bowl. Cut the corn kernels off the cob and dice the onion; transfer to bowl with chiles. Stir in garlic, lime juice, olive oil, and cilantro. Season with salt and pepper, add more lime juice, if needed. Serve with chips.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.