Spicy Corn Salsa Recipe

Name: Spicy Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 whole Poblano Pepper; 4 whole Corn On The Cob; 2 teaspoons Olive Oil; 1 whole Jalapeno, Finely Chopped; 1/2 cups Red Onion, Finely Chopped; 2 Tablespoons Fresh Chives, Chopped; 1 whole Lime, Juiced; 1 teaspoon Salt; 1 teaspoon Pepper; Corn Tortilla Chips, To Serve

Servings: persons

1 whole Poblano Pepper
4 whole Corn On The Cob
2 teaspoons Olive Oil
1 whole Jalapeno, Finely Chopped
1/2 cups Red Onion, Finely Chopped
2 Tablespoons Fresh Chives, Chopped
1 whole Lime, Juiced
1 teaspoon Salt
1 teaspoon Pepper
Corn Tortilla Chips, To Serve

1
Heat your charcoal or gas grill to medium high heat.
2
Cover so the grill retains its heat.
3
Brush the poblano pepper and cobs of corn with olive oil.
4
Place over the grill and let the pepper and corn develop grill marks, about 3-4 minutes.
5
Remove from grill and let cool.
6
Once cooled, chop the poblano pepper into small chunks, and remove the corn from the cob.
7
Transfer these two things into a large bowl.
8
To the bowl, add the jalapeno, red onion, chives and lime juice.
9
Toss together and taste.
10
Adjust seasoning and add salt and pepper if desires.
11
Serve with corn tortilla chips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Poblano Pepper, 4 whole Corn On The Cob, 2 teaspoons Olive Oil, 1 whole Jalapeno, Finely Chopped, and more.

Yes, Spicy Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Corn Salsa

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