Roasted Poblano Chili Corn Salsa
This Roasted Poblano Chili Corn Dip combines sweet crunchy corn with roasted chilis, red onion, jalapeno, and cilantro to make a super tasty and fresh dip that's similar to Chipotle's Chili Corn Dip.
Ingredients
- 1 poblano pepper
- 15 ounce can corn drained
- 1/4 cup red onion finely chopped
- 1 jalapeno seeds and ribs removed, finely chopped
- 1/4 cup cilantro chopped
- 1 lime juiced
- 1/4 teaspoon salt
Instructions
- Turn on the broiler of your oven. Place the poblano pepper on a baking sheet and place it under the broiler for 3-5 minutes, until blistered and a bit charred. Flip over and repeat.
- Transfer the poblano to a bowl and cover it with plastic wrap. Set aside to steam for 15 minutes.
- In the meantime, chop the onion, jalapeno and cilantro. Juice the lime.
- When the pepper is done steaming, remove it from the bowl and remove the skin. Then remove the seeds and stem and chop it finely.
- In a bowl, mix together all of the ingredients. Serve immediately or place in the refrigerator, covered, until ready to serve.
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