This simple roasted chili corn salsa is barely spicy with a crunchy texture. Free of dairy and mayonnaise, it's the perfect appetizer for barbecues or any gathering. And it has only seven ingredients! Enjoy it with corn chips! They scoop up this salsa perfectly.
01 2 cups corn kernels
02 ¼ cup fresh cilantro
03 1 large poblano pepper
04 1 jalapeno pepper
05 ½ cup red onion
06 ½ tablespoon fresh lime juice ½ teaspoon salt
Using tongs, place the poblano directly over the flame until the skin is charred and blistered, turning it occasionally, about 2 to 3 minutes.
Cover tightly with plastic wrap or place in a resealable bag for 10 to 12 minutes.
Scrub and discard the blackened skin.
Shave fresh corn (raw or cooked) on the cob or use frozen corn.
In a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt.
Let the salsa sit for at least an hour before serving to allow the flavors to blend.