For Chipotle Corn Salsa

1. Prepare the Corn: If using frozen corn, follow package instructions to cook it. If using fresh corn, boil the corn on the cob and cut off the kernels.
2. Roast the Jalapeño (optional): Turn the gas stove flame to high. Place the jalapeño directly over the flame until the skin turns black for about 2-3 minutes. Let it cool, then finely chop.
3. Combine Ingredients: Mix the corn, diced red onion, chopped cilantro, and finely diced roasted jalapeño in a large bowl. Include the lime juice and season with salt. Mix well to combine.
4. Serve: Serve your homemade Chipotle Corn Salsa with tortilla chips. Enjoy the sweet, smoky, and slightly spicy flavors!

For Roasted-Chili Corn Salsa

1. Roasting the Corn and Poblano Peppers: Set the oven to 450°F. Place the husked corn cobs and whole poblano peppers on a baking tray. I like to drizzle 3–4 tablespoons of oil over them, ensuring they are well-coated. Roast for approximately 15 minutes. The corn kernels are slightly charred, and the poblano peppers are blistered. After taking them out of the oven, allow them to air out a little.
2. Preparing the Salsa: Cut the cooked kernels of corn off the stalks and place them in a bowl. Remove the skin of the roasted poblano peppers, remove the seeds, and finely chop them. Add the diced poblano peppers to the bowl with the corn. Mix in the finely chopped jalapeño, cilantro, and red onion. Add lemon juice over the salsa. Season with one tablespoon of salt or adjust to your taste. Toss everything together until well combined.
3. Serve and Enjoy: Your Roasted Corn Salsa is ready! Take it with tortilla chips, as a topping for tacos, or alongside grilled meats. The smoky flavor from the roasted corn and poblano peppers will add a delightful twist to your favorite dishes.