Roasted chili corn salsa is everything you want in a fresh summery salsa. Filled with corn, roasted peppers, jalapeno, red onion, green onion, red pepper, black beans, lemon AND lime juice and parsley or cilantro, it’s sweet, juicy, spicy, smokey, and tangy. This corn salsa recipe may be mildly reminiscent for you Chipotle fans out there, but it’s been amped up with even more stuff. Obviously great with tortilla chips, this roasted chili corn salsa is amazing on tacos, grilled chicken or fish, in quesadillas, or on salads.
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You’re going to love this
Fresh corn. When corn is in season, man oh man, use that! But if you’re jonesing for fresh salsa on a cold February day, use frozen. Just defrost and drain it first.
Roasted chilis. When it comes to the roasted chili part of this recipe, you definitely have options.You can roast your own or you can just open up a can of fire-roasted chilis.
Jalapeno. One jalapeno adds the right amount of heat to this salsa -- for our palettes, anyway. But if you like your salsa to pack a punch, go crazy!
Easy fresh salsa recipe. There is no need to buy salsa when it’s this easy to whip up. Plus, you’ll never get this much freshness and flavor from the store.
How to Make Roasted Chili Corn Salsa
Roast 2 anaheim chilis. Place them on a foil-lined 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.
In a large bowl, combine the chilis with the remaining ingredients. Stir to combine.
Serve immediately. Store in an airtight container in the refrigerator for up to 5 days.
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
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 lime, juiced
- 1 lemon, juiced
- salt to taste
Instructions
- Roast 2 Anaheim chilis. Place them on a foil-lined 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.
- In a large bowl, combine the chilis with the remaining ingredients. Stir to combine. Serve immediately. Store in an airtight container in the refrigerator for up to 5 days.
- 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.
Nutrition
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My Recipe Essentials
8-Inch Strainer
Rinsing beans is a snap with this generously sized strainer from OXO. It's large enough to hold up to a few can of beans at once and has a big, strong handle that doesn't bend under pressure. Which is nice.
6-Inch Strainer
For straining small things like seeds from lemons, a 6-inch strainer is the ticket. It also comes in handy for straining coffee grinds from our French press in the morning.
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