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.
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!
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.
This roasted chili-corn salsa comes together with simple 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.
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 chilis.
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.
Store roasted chili corn salsa in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 5 days.
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.
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.
Yes. Fresh sweet summer corn is always best, but you can use frozen corn kernels that are thawed, or canned corn.
Hungry for more easy recipes?
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.
Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
Roasted Chili Corn Salsa
- 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
- 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.
Leave a Reply