Do you love the corn salsa served at Chipotle? This version is the closest I’ve tasted to theirs. It’s sweet, smoky, and bright—perfect with tortilla chips or as a topping for tacos. Even picky eaters and kids tend to devour it.
Baking the corn brings out its natural sweetness while roasting the poblano peppers adds a deep, earthy flavor. A squeeze of lime gives the salsa a lively bite that balances the richness.
You’ll need poblano peppers, corn on the cob, cilantro, lime, and a jalapeño. (The photos here are missing the jalapeño because I couldn’t find a fresh one that day; if you have a good jalapeño, add it for some heat.)
Arrange the corn on the cob and the poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with sea salt.
Bake at 450°F (230°C) for about 15 minutes, turning every 5 minutes so the vegetables roast evenly without burning.
When the corn and peppers are nicely roasted, remove them from the oven and let them cool for a few minutes.
As the poblanos roast, their skins loosen. Once cool enough to handle, peel away as much of the skin as possible—those charred skins can be tough and unpleasant to bite into.
To prepare the peppers, cut off the stem, remove the seeds, slice, and then roughly chop into bite-sized pieces.
Wash and chop a handful of cilantro. Cut the corn off the cob and finely dice the jalapeño (if using).
Combine the roasted poblano, corn kernels, cilantro, and jalapeño in a large bowl. Season with salt and pepper and squeeze in the juice of one lime.
Stir thoroughly until everything is well mixed. Serve immediately with tortilla chips or use as a condiment for tacos, grilled meats, or bowls.
Best Ever Grilled Corn Salsa
- 2 poblano peppers
- 2–3 large ears of corn
- 1 jalapeño (optional, to taste)
- Small handful of cilantro
- 1 lime
- Salt and pepper to taste
- Olive oil for drizzling
Preheat the oven to 450°F (230°C). Place the poblano peppers and corn on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for about 15 minutes, turning every 5 minutes so all sides char lightly.
When cool enough to handle, peel the skins from the poblanos, remove stems and seeds, and dice. Cut the corn from the cob. Chop the cilantro and jalapeño, if using.
Combine all ingredients in a large bowl, season with salt and pepper, and squeeze in the juice of one lime. Mix well and serve.