This Copycat Chipotle Roasted Chili Corn Salsa recipe is simple to make, yet bursting with bold and zesty flavors. Perfect for topping your homemade burrito bowls or enjoying as a tasty snack.
To roast the poblano pepper, place it directly on a heated grill, over an open flame from a gas burner, or under the broiler in the oven. Turn the pepper occasionally with tongs until it is charred on all sides, which should take about 5 minutes.
Once the poblano is fully charred, place it in a bowl and cover it with a lid or plastic wrap for 5-10 minutes to let it steam. This will make it easier to remove the skin.
Remove the skin, stem, and seeds from the poblano pepper and dice it into small pieces.
Remove the seeds from the jalapeño and finely dice.
Finely dice the red onion.
Finely chop the cilantro.
Squeeze the juice from the lime and lemon. Add all of these ingredients to a large bowl and stir to combine.
Add the corn and salt to the mixture and stir well to combine.
Cover the bowl and refrigerate the salsa for at least 30 minutes to let the flavors meld together.
Before serving, give the salsa a quick stir and adjust the seasoning to taste with more salt or lime juice, if desired.