Easy Charred Corn Salsa

Overhead, landscape photo of Roasted Sweet Corn Salsa garnished with fresh cilantro in a large white bowl with an ear of corn and tortilla chips next to the bowl.

5 from 8 votes

This Sweet Corn Salsa recipe is healthy and loaded with flavors and textures! Whether you serve it as a dip with tortilla chips, spoon it over chicken or fish, or use it in your favorite burrito bowl, this salsa will quickly become a family favorite!

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Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer, Condiment, side, Snack

Cuisine: American, Fusion, Mexican

Keyword: corn, homemade, Mexican, salsa

Servings:

Calories: 20kcal

Author: Cheyanne Holzworth

Equipment

Mixing Bowl

Ingredients

1/2 small Red Onion – small dice (about heaping 3/4 cup)
2 TBS Red Wine Vinegar
4 ears Corn – husk and silk removed (SEE NOTES)
Cooking Spray or Melted Butter (SEE NOTES - to cook corn)
2 medium Poblano Peppers (about scant 3/4 cup) (SEE NOTES)
1 Jalapeno Pepper (about 1/4 cup)
1/2 tsp Ground Cumin
1/4 tsp EACH: Chili Powder & Smoked Paprika
Kosher Salt & Ground Black Pepper - to taste
¼ Cup Fresh Cilantro Leaves – chopped
3 TBS Fresh Lime Juice
2 tsp Honey - or more to taste (you can substitute Agave)

Instructions

Marinate Onions: In a non-reactive bowl, combine the red onions with red wine vinegar. Stir well to coat. Set aside and while you prep the rest of the recipe.
Char Corn: You can cook (char) the corn a few different ways depending upon your preference! (SEE NOTES if you would like to char the peppers as well!)
GRILL: Grease the grates of your grill and heat the grill to high heat (450 degrees F). Lightly brush the ears of corn with melted butter or oil. Add the corn to the grill and close the lid. Grill, rotating every 2-3 minutes, for a total of 10-12 minutes or until the corn is charred all over. Remove the corn to a plate. Set aside to cool slightly. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Transfer the corn to a large mixing bowl.
GAS STOVE TOP: Lightly spray the ears of corn with a neutral oil cooking spray. Turn the gas to between medium-high and high. Working with one ear of corn at a time, place the corn on the grate. Cook, rotating every 45 seconds to 1 minute, for a total of 4 minutes or until the corn is charred all over. Remove the corn to a plate and continue charring the remaining ears of corn. Set aside to cool slightly. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Transfer the corn to a large mixing bowl.
SKILLET (STOVE): Use a sharp knife to remove the kernels from the cob. Heat 1 tablespoon of neutral oil in a large skillet (preferably cast iron) over medium-high to high heat. Add the kernels of corn and cook, stirring occasionally, until the corn is slightly charred, approximately 5-7 minutes. Remove the corn from the skillet and transfer it to a bowl or plate to cool slightly.
Drain onions: Drain the onions in a fine mesh strainer. Add the onions to the mixing bowl with the corn.
Mix Salsa: Add the remaining ingredients to the mixing bowl with the corn and onions. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Gently stir and toss to thoroughly combine.
Set aside or Chill: Optional, but recommended for the best taste!
If eating within the hour: Cover the bowl and set it aside to let the flavors develop and marry for at least 30 minutes.
or Chill: Cover the bowl and transfer it to the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to develop and marry.
Adjust for taste and Serve: Taste the salsa and adjust for seasoning (more lime juice, salt, pepper or honey) before serving. Enjoy!

Notes

Corn: You can substitute canned or frozen corn for fresh corn. Substitute 3 heaping cups of canned or frozen corn.
1. Canned corn: Drain the corn thoroughly before using. I recommend fire-roasted corn for the best taste.
2. Frozen corn: Chipotle uses frozen corn in their salsa, so if you would like an exact replica, you can absolutely use frozen corn instead of fresh! Make sure you thaw and drain the frozen corn before cooking it according to the recipe instructions. Allow the corn to cool before adding it to the salsa!
Charring Peppers: Chipotle roasts their peppers, so if you are looking for an exact copycat recipe, you will need to char your peppers! You can char them right next to you corn on the cob, using the grill or the flame of a gas stove (follow the instructions listed above for charring corn).
- Once you are done roasting the peppers, place the peppers in a large bowl and cover the bowl tightly with plastic wrap. Set the bowl aside and let the peppers steam for 10-15 minutes - this will help loosen up the skin. Remove the peppers from the bowl and transfer them to a clean work surface.
- Optional: Use your hands to remove and discard all the charred skin.
- Prepare the peppers as directed - removing and discarding the stems, membranes and seeds (see below). Finely chop and use them in the recipe.
Heat level: You can easily customize the heat level in this salsa to your specific taste!
- Spicy salsa, leave the seeds and ribs of peppers when chopping.
- Medium salsa, remove half of the seeds and ribs.
- Mild salsa, remove all the seeds and ribs.
Poblano Substitution: If you prefer your salsa to be sweet, rather than smoky, you can substitute a red bell pepper for the poblano!

Recipe Yield: approximately 3 1/2 Cup Salsa

Nutritional information is an approximation based upon 7 servings (each serving is 1/2 cup). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition