Roasted chili corn salsa is one of those little dishes that just makes everything better. I started making it a few summers ago when we had a few extra ears of corn and some peppers that needed using up. I tossed them on the grill without much thought—and the result was so fresh and flavorful, I’ve been making it ever since.

It’s sweet, a little smoky, and has just the right bit of kick. I love it alongside grilled chicken or spooned over tacos, but honestly, I’ve also served it with nothing more than a big bowl of tortilla chips and happy hands reaching in. It’s simple, it’s colorful, and it’s one of those recipes that feels like sunshine in a bowl.

If you’ve got corn and a few peppers in the fridge, let’s make something bright and beautiful together.

Why You’ll Love This Roasted Chili Corn Salsa

This roasted chili corn salsa is one of those easy, go-with-anything recipes I love having on hand. It’s quick to toss together, made with simple pantry and fridge staples, and it adds fresh, vibrant flavor to everything from tacos to grilled chicken.

The sweetness of the corn, the gentle heat from the peppers, and that bright squeeze of citrus make it something special—without much fuss. You can make it mild or spicy, depending on who’s at the table, and it’s one of those recipes that tastes even better the next day.

Whether you’re planning a cookout, packing up for a picnic, or just pulling dinner together at home, this corn salsa brings a little burst of sunshine to the table.

Ingredients for Roasted Chili Corn Salsa

2 cups corn (fresh, frozen, or canned)
1 poblano pepper
1 small jalapeño pepper (optional, for heat)
½ small red onion, finely chopped
¼ cup fresh cilantro, chopped
1 tablespoon lime juice (fresh is best)
1 tablespoon lemon juice
Salt, to taste

Ingredient Notes

Corn:

Fresh corn cut off the cob will give you the best flavor, especially if you roast or grill it first. But frozen or canned corn works just fine too—just be sure to drain it well and pat it dry before roasting or sautéing.

Poblano pepper:

Poblanos have a mild, smoky flavor that really makes this salsa special. If you can’t find one, a green bell pepper will work in a pinch—just know it won’t have quite the same depth.

Jalapeño:

This is totally optional. I add it when we’re in the mood for a little kick, but you can leave it out or remove the seeds for a gentler heat.

Cilantro:

If you’re not a cilantro fan, try a mix of fresh parsley and a little green onion. It won’t be quite the same, but it’ll still taste fresh and bright.

Citrus:

I love the balance of both lemon and lime juice here—it adds a clean, zesty flavor that really wakes everything up.

How to Make Roasted Chili Corn Salsa

Roast the poblano pepper

Start by roasting your poblano. You can do this right over the flame of a gas burner, under the broiler, or in a dry skillet. Turn it every few minutes until the skin is blackened and blistered. Once it’s done, pop it in a bowl and cover it with a plate or a clean towel—this helps the skin loosen. After about 10 minutes, peel off the skin, remove the seeds, and chop it up small.

Cook or char the corn

If you’re using fresh or frozen corn, I like to give it a quick sauté in a hot, dry skillet until it starts to brown just a bit. It adds a lovely smoky sweetness. You can also grill it if you’ve already got the grill going. If you’re using canned corn, make sure it’s well-drained before toasting it.

Mix everything together

In a medium bowl, combine the roasted poblano, corn, red onion, jalapeño (if using), chopped cilantro, lime juice, lemon juice, and a good pinch of salt. Give it a gentle toss until everything is well combined.

Let it rest (if you can!)

The salsa tastes great right away, but if you have the time, let it chill in the fridge for 20–30 minutes. It gives the flavors time to mingle, and it tastes even better cold on a hot day.

Tips for the Best Corn Salsa

Roast the corn if you have time

It only takes a few extra minutes, but it really brings out the sweetness and adds that smoky depth. A hot skillet or the broiler will do the trick if you’re not firing up the grill.

Use fresh citrus juice

Bottled lemon or lime juice will work in a pinch, but fresh-squeezed adds a brightness that really makes this salsa sing.

Let it chill before serving

If you have the time, give the salsa 20 to 30 minutes in the fridge. It helps the flavors settle and deepen, and it’s extra refreshing served cold—especially on a warm day.

Adjust the heat to your liking

The jalapeño is optional, and you can use more or less depending on who’s at the table. If you want something even milder, skip the hot peppers altogether or just use a pinch of chili flakes for a gentler warmth.

Make it ahead

This salsa holds up beautifully in the fridge, so feel free to make it a few hours in advance or even the night before. Just give it a quick stir and maybe a little squeeze of lime before serving.

Serving Suggestions for Roasted Chili Corn Salsa

This roasted chili corn salsa is so versatile, you’ll find yourself reaching for it again and again. It’s bright, a little smoky, and the perfect way to dress up any meal—or turn a simple snack into something a little special.

Scoop it up with chips

Sometimes the best way to enjoy this salsa is the simplest—right out of the bowl with a handful of crunchy tortilla chips. I’ve even served it as a quick appetizer when friends drop by unexpectedly.

Top it on tacos, burrito bowls, or grilled meats

This salsa adds a pop of flavor to just about anything—chicken tacos, steak wraps, or even grilled fish. We love it over rice bowls with black beans and avocado for an easy, fresh dinner.

Make it part of a snack spread

Try pairing it with guacamole, sour cream, and these Chicken and Feta Burgers for a family movie night or a backyard get-together. It brings color and freshness to the table in the best way.

Tuck it into a picnic basket

It travels well and tastes even better after sitting a little while—perfect for picnics, potlucks, or packed lunches.

How to Store Leftover Roasted Chili Corn Salsa

If you have any leftover roasted chili corn salsa (though that’s rare around here!), it keeps wonderfully for a few days. Just spoon it into an airtight container and store it in the fridge for up to 3 days. The flavors actually get even better as they sit and mingle—so don’t be surprised if it tastes even more delicious the next day.

Before serving again, give it a good stir and maybe a fresh squeeze of lime to wake it up. I wouldn’t recommend freezing it, as the texture of the corn and peppers can change, but truly, it’s so easy to finish off that you likely won’t have to worry about storing it for long!

Frequently Asked Questions

A Little Kitchen Joy

This roasted chili corn salsa is one of those simple recipes that brings a little spark to your table. Whether you’re piling it onto tacos, spooning it over grilled chicken, or just grabbing a handful of chips and diving in, it’s the kind of dish that turns everyday moments into something special.

If you’re new to roasting peppers, this step-by-step guide from Simply Recipes is a great place to start. It walks you through every method—stovetop, broiler, or grill—so you can choose what works best in your kitchen.

I hope this recipe finds a happy spot in your kitchen, just like it did in mine.