Start off making this copycat corn salsa by preparing all of your ingredients. First, take your red onion, and chop it finely. Then take your cilantro and chop it finely. Next, take your jalapeño peppers, cut them in half, and remove the stems. Remove the seeds as desired, keeping in mind that the more seeds you have the hotter your salsa will be.
Now that your onion, cilantro, and jalapeño peppers have been chopped into small pieces, it’s time to roast.
When you are using fresh white sweet corn, you will want to roast it for a few minutes until the corn is cooked. You can roast it in the oven by first wrapping each cob with aluminum foil, then placing it into the oven at 425°F (218°C) for approximately 20 minutes or until the corn is tender. Allow the corn to cool, then cut from the cob.
If you are using canned corn, you can simply drain any liquid from the cans, then pour your corn into a rimmed cookie sheet and place it in the oven at 425°F (218°C) for approximately 10 minutes or until it is lightly roasted. Remove from the oven and allow the corn to cool for a few minutes.
It is time to roast your poblano pepper. You can do this by placing it over a low open flame on your gas burner, being very careful, or you can roast it in the oven which is our preference and much safer!
To roast the poblano pepper in your oven, you can simply preheat your oven to 425°F (218°C) and place it on a cookie sheet or directly on your oven rack. Keep a close eye on it and allow it to heat for approximately 10 to 15 minutes or until you begin to see it appear cooked. Once you see signs that it is starting to look cooked, carefully remove it from the oven and allow it to cool before handling it.
When the poblano pepper has cooled enough to handle it, slice it in half, and remove the stem, and any seeds. Chop into small pieces.
Once all of your ingredients have been prepared it is time to assemble the salsa. Into a mixing bowl add your roasted corn and roasted poblano pepper. Next add your chopped red onion, chopped cilantro, and chopped jalapeño. On top of this mixture, add your lemon juice, lime juice, and salt. Stir until combined.
Serve while still warm, or chill in the fridge and then serve cold. Enjoy!