Chipotle Copycat Roasted Chili-Corn Salsa


2 poblano chile peppers
4 cups frozen white sweet corn, defrosted and drained
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
2 medium jalapenos, finely diced
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 to 20 minutes. Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the poblanos with your fingers. Careful the peppers are still hot. Cut them in half and remove seeds. Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.

DONNA'S NOTES:  This is a great make-ahead dish, it gets even better the next day.

You can substitute fresh cooked corn when it is in season.

SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!

Recipe developed by Donna Elick - The Slow Roasted Italian
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