Roasted Chile-Corn Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Yield: 2 CUPS


Kosher salt
4 ears fresh white or yellow sweet corn, husks removed (see notes)
½ cup red onion, finely chopped
2 jalapeno peppers, stemmed, seeded, and finely chopped
¼ cup finely chopped roasted Poblano peppers (see notes)
¼ cup fresh cilantro, finely chopped
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice


Bring a large pot of water and 1 Tablespoon Kosher salt to a boil over high heat. Add corn and boil for 3 to 5 minutes. Submerge corn in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.

Stir in red onion, jalapeno peppers, Poblano peppers, cilantro, lemon juice, and lime juice. Add 2 teaspoons of Kosher salt or to taste.

Chipotle uses white sweet corn, but feel free to substitute yellow sweet corn. To have the same texture as Chipotle’s salsa, do not substitute frozen corn.

To roast the Poblano peppers, transfer an oven rack to the upper middle position and preheat the broiler on HIGH. Line a baking sheet with aluminum foil. Rub Poblano peppers with olive oil until well coated and set on the prepared baking sheet. Broil until the skin of the peppers is completely wrinkled and charred, 15 to 20 minutes, turning about every 5 minutes. Transfer the peppers to a bowl and cover with plastic wrap for 15 minutes.