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    Home » Recipes » Appetizers » Roasted Chili Corn Salsa

    Published: Jun 30, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Roasted Chili Corn Salsa

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    roasted chili corn salsa in a blue bowl
    roasted chili corn salsa in a blue bowl
    roasted chili corn salsa in a blue bowl
    roasted chili corn salsa in a blue bowl

    Roasted Chili Corn Salsa is everything you want in a fresh summery salsa.

    Filled with corn, peppers, onions, black beans, fresh citrus, and fresh herbs, it’s amazing with corn chips, or on tacos, salads, or grilled chicken or fish. 

    Roasted Chili Corn Salsa

    If you like Chipotle’s corn salsa, you just might swoon for this Roasted Chili Corn Salsa — because I think it’s EVEN BETTER! 

    This fresh salsa has all the flavors you expect — juicy corn, red onion, roasted peppers, jalapenos, fresh cilantro and tons of citrus — and then some.

    I threw in some sweet red bell peppers, a can of black beans, and fresh green onions for a little more fresh flavor.

    It’s sweet, juicy, spicy, smokey, tangy and tastes absolutely delicious with everything from fish tacos to taco salads.

    Try these fresh and easy appetizers next!

    • Elote in a Cup (Corn in a Cup)
    • Cucumber Pico de Gallo
    • Mexican Street Corn Pinwheel Appetizers

    You’re going to love this

    This fresh corn salsa is better than any grocery store salsa

    Fresh and healthy side dish or appetizer for Taco Tuesday and summer parties

    Delicious and versatile homemade salsa — scoop it up with tortilla chips or spoon it over grilled chicken or fish

    Easy to make — roasting chilis is really no big whoop, but you can use canned if you’re in a hurry.

    Ingredients

    This roasted chili-corn salsa comes together with simple ingredients.

    Roasted Chili Corn Salsa ingredients

    Corn. Use fresh summer sweet corn, frozen corn that’s been thawed, or drained canned corn.

    Fresh Anaheim peppers. Anaheim chili peppers are a mild-medium green chili that is often used in canned green chilis. They’re easy to roast at home, or you can use canned green chilis in the recipe, if you prefer. 

    Red onion. Red onion adds bright, sharp onion flavor and pretty purple color to the salsa. 

    Jalapeño pepper. I remove the ribs and seeds to keep the heat down, but if you’re into hot, leave them in or even use a hotter chili like a habanero. 

    Fresh parsley or cilantro. Bright lemony parsley or cilantro amps up the fresh factor. 

    Green onions. Sliced green onions bring another dimension of onion flavor. If you’re all out of green onions, try one of these scallion substitutes. 

    Red bell pepper. Juicy red bell pepper brightens everything up. You can also use orange, yellow, or green bell peppers. 

    Black beans. Chipotle corn salsa doesn’t have beans in it, but the black beans add earthy flavor and meaty texture. 

    Lemon and lime juice. All this citrus juice makes delicious salsa bright and zingy.

    Step-by-step Instructions

    Step 1

    Roast 2 Anaheim chilis. Place the chilis on a foil-lined baking sheet and broil them for ten minutes or until the skin is blackened. 

    Place the chilis in a zip-top bag for ten minutes. This will loosen the skin so you can easily peel it off. You only want to use the flesh, not the charred skin.

    • Roasted Chili Corn Salsa
    • Roasted Chili Corn Salsa

    Step 2

    Remove the skin and chop the chilis. 

    Step 3

    In a large mixing bowl, add the roasted chilis with the remaining ingredients. Stir to combine. 

    Serve with chips or pile them high on your tacos, in burrito bowls, on quesadillas or any salad that needs a little burst of summery freshness any time of the year. 

    Roasted Chili Corn Salsa in a blue  bowl

    Storage

    Store roasted chili corn salsa in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 5 days. 

    Expert Tips

    Use fresh sweet corn, if it’s available. Otherwise frozen, thawed corn or even canned corn will work. 

    The best way to keep the heat down from the jalapeno pepper is to remove the seeds and ribs.

    Recipe FAQs

    What is corn salsa made of?

    This roasted chili corn salsa recipe is made from corn, Anaheim chilis, red onion, jalapeno, parsley, green onions, red bell pepper, black beans, lime juice, lemon juice, and salt.

    Can I use canned corn to make corn salsa with black beans?

    Yes. Fresh sweet summer corn is always best, but you can use frozen corn kernels that are thawed, or canned corn.

    Roasted Chili Corn Salsa in a blue bowl

    Hungry for more easy recipes?

    • Elote in a Cup (Corn in a Cup)
    • Cucumber Pico de Gallo
    • Zesty Quinoa Salad
    • Mexican Street Corn Pinwheel Appetizers

    My Recipe Essentials

    Rinsing beans is a snap with this generously sized strainer from OXO.

    For straining small things like seeds from lemons, a 6-inch strainer is the ticket.

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    Roasted Chili Corn Salsa

    Roasted Chili Corn Salsa

    Cara Lanz
    Roasted chili corn salsa is everything you want in a fresh summery salsa. Filled with corn, peppers, onions, black beans, fresh citrus, and fresh herbs, it’s amazing with corn chips, or on tacos, salads, or grilled chicken or fish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 20
    Calories 46 kcal

    Ingredients
      

    • 3 cups corn (fresh or frozen)
    • 2 Anaheim chilis
    • ¼ cup red onion, diced
    • 1 jalapeno, diced
    • ¼ cup parsley, chopped
    • 2 green onions, sliced
    • ½ cup red pepper, diced
    • 1 can black beans, drained and rinsed
    • 1 juice of one lime
    • 1 juice of one lemon
    • salt to taste

    Instructions
     

    • Roast 2 Anaheim chilis. Place the chilis on a foil-lined baking sheet and broil them for ten minutes or until the skin is blackened.
      Place the chilis in a zip-top bag for ten minutes. This will loosen the skin so you can easily peel it off. You only want to use the flesh, not the charred skin.
    • Remove the skin and chop the roasted chilis.
    • In a large mixing bowl, add the chilis with the remaining ingredients. Stir to combine.
    • Serve with chips or pile them high on your tacos, in burrito bowls, on quesadillas or any salad that needs a little burst of summery freshness any time of the year.

    Notes

    Use fresh sweet corn, if it’s available. Otherwise frozen, thawed corn or even canned corn will work. 
    The best way to keep the heat down from the jalapeno pepper is to remove the seeds and ribs. 

    Nutrition

    Calories: 46kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 126mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 13mgCalcium: 9mgIron: 1mg
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

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