Corn and roasted poblano salsa in white bowl, corn cob and lime behind
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5 from 2 votes

Corn and Roasted Poblano Salsa

Corn and Roasted Poblano Salsa - Spicy condiment made with fresh corn and roasted poblanos marinated in lemon and lime juice. Tastes great with chips or on top of burritos and bowls.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Condiment
Cuisine: Mexican
Servings: 30 Tablespoons
Calories: 13kcal
Author: Beth Mueller


  • 3 ears fresh sweet corn
  • 1 Poblano pepper roasted, peeled deseeded and finely chopped
  • 1 tablespoon finely diced red onion
  • 1 tablespoon lemon juice fresh is best
  • 1 tablespoon lime juice fresh is best
  • 1/2 tablespoon finely diced jalapeno optional
  • 1 tablespoon finely chopped cilantro optional
  • Salt to taste


  • Cut kernels from cobs of corn.
  • Bring a small pot of water to a boil and add corn kernels.
  • Boil corn for 1 to 2 minutes.
  • Drain corn in a colander and immediately rinse with cold water.
  • Add corn to a large bowl.
  • Add red onion, roasted poblano, and jalapeno if using. Mix to combine.
  • Add lemon and lime juices, mix well.
  • Taste and add salt as needed.
  • Add cilantro, if using.
  • Allow salsa to sit for at least 2 hours to allow flavors to combine.


Nutritional data may appear differently in different calculators, please check your favorite calculator if nutritional data is critical.


Serving: 1Tablespoon | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.17g | Sodium: 2mg | Fiber: 0.44g | Sugar: 0.6g