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.
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.
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.