This Roasted Chili Corn Salsa recipe is a copycat version of Chipotle Mexican Grill's delicious corn salsa. It's fresh, sweet, and just a little bit spicy.
Put the poblano pepper directly over the heat. Use tongs to turn the pepper so that the skin blisters and blackens on all sides.
Immediately transfer the poblano to a bowl and cover with plastic wrap. Set aside for 15 minutes.
While the poblano is steaming, chop the onion, jalapeno, and cilantro.
After 15 minutes, remove the roasted poblano pepper from the bowl. Use your hands or paper towels to remove the skin, which will slip off easily. Discard the skin.
Remove the seeds and stem from the poblano and chop
Put the poblano along with the corn, jalapeno, onion, and cilantro and toss everything together.
Add lime juice and salt, and toss again to combine.
Refrigerate for at least one hour for best results.