Roasted Chili Corn Salsa Prep: 10 minsCook: 45 minsTotal: 55 minsServings: 4 servingsratings

Nutrition Facts (per serving)
169 Calories
7g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 169
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 1214mg 53%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 4g
Vitamin C 28mg 142%
Calcium 28mg 2%
Iron 1mg 4%
Potassium 337mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)Save Recipe

What makes this salsa so perfect? It’s the sweetness of the corn, the way that sweetness hits the caramelized onions, especially if caramelize with butter instead of oil. And it’s the smokiness of the roasted poblano. This makes a simple and practical snack for sharing with friends. Poblano peppers add a bit of spicy warmth, but are not overwhelmingly hot.

You can serve this salsa with tortilla chips and no, that’s not too much corn flavor. If, by some miracle, you do not finish the salsa in one sitting, you can use the leftovers to top any kind of tacos. This salsa is best enjoyed fresh. In fact, it’s best served warm, immediately after making. but it will keep well, refrigerated, for about five days, and can be reheated.

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  • 4 ears of corn

  • 1/2 liter water

  • 1/4 cup dried epazote

  • 1 tablespoon kosher salt

  • 1 poblano pepper

  • 2 tablespoons unsalted butter

  • 1/2 medium diced white onion

  • 1 cup chopped fresh cilantro

  • 1/4 cup lime juice from about 4 limes

Steps to Make It

  1. Gather the ingredients.

  2. Cut the kernels off the corn cobs. After shucking, lay an ear of corn on its side on a cutting board. Slice the kernels off one “side” of the ear. Rotate the ear to set it on this now-flat side. Slice another “side” off the ear. Continue until you’ve removed all the kernels.

  3. Place the kernels in a pot and add the water, epazote leaves, and salt. Bring to a boil and simmer until the kernels are tender and turn a darker yellow, about 8 minutes. Drain and reserve the kernels.

  4. If you have a gas stove, grasp the poblano pepper with tongs and hold directly over the flame until the skin turns black. Turn to roast each side the same way.

    If you do not have a gas stove, set your oven to broil. Place the pepper under the flame on a baking sheet and heat until the top turns black, about 7 minutes. Turn and allow the other side to roast the same way.

  5. Place the roasted pepper in a bow and cover with a kitchen towel to steam for 10 minutes. Then, peel the charred skin off the pepper. Cut off the stem and remove the seeds. Dice the pepper and reserve.

  6. Melt butter in a medium saucepan and add the onions. Cook over medium heat, stirring occasionally, until onions start to caramelize, about 10 to 15 minutes. They should be golden brown, not dark brown. Add the corn kernels and sauté together to mingle the flavors, about 5 minutes.

  7. Add the chopped poblano pepper to the corn and onion mixture and sauté for another minute or two. Add salt to taste and pour the mixture into a serving bowl. Toss with cilantro and lime juice. Serve with tortilla chips.

Handle Chiles With Care

Take care to wash your hands thoroughly after handling chiles. Some people use gloves or wrap their hands in plastic bags to protect themselves. Oils from the chiles can irritate your eyes and nose if you handle chiles and then absentmindedly touch your face.


  • Instead of cooking stovetop, you could cook the ears of corn and the poblano pepper directly on a grill. You will still want to caramelized the onions.
  • Add queso fresco, mayonnaise, and chile powder for an esquites-inspired variation.

How to Store

  • Keep covered in the refrigerator for up to four days.
  • To freeze, refrigerate to chill, first, then place in a freezer bag.


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