Roasted Chili-Corn Salsa (Chipotle Copycat!)

Step 1

Put the poblano peppers on a baking sheet and stick directly under the broiler for 3-7 minutes, or until blistered and charred. Turn the peppers, and repeat process until underside has also blistered and charred.

Step 2

Remove the peppers from the broiler and immediately transfer to a glass bowl. Cover with either a tight fitting lid or saran wrap and allow peppers to steam for 10-15 minutes. This will allow the skin to separate more easily from the flesh of the peppers.

Step 3

Peel the skin off of the peppers. It is okay is some is left, but peel most of the skin off of peppers for optimal taste and texture.

Step 4

Slice peppers in half, remove the seeds, then finely dice peppers and set aside.

Step 5

Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water.

Step 6

Transfer the rinsed and drained corn to a large bowl.

Step 7

Add in the cilantro, red onion, jalapeño, poblano peppers, lemon juice, lime juice, and kosher salt.

Step 8

Toss to combine and serve immediately or store in the fridge to chill until ready to serve.