Chipotle and Roasted Corn Salsa |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient! Ingredients:
cooking spray |
2 cups frozen corn |
2 vine-ripened tomatoes, cut into 1/2 inch pieces |
1 small red onion, diced |
3/4 cup diced red bell pepper |
2 jalapeno peppers - seeds removed and reserved, flesh minced |
2 teaspoons finely chopped canned chipotle pepper |
4 tablespoons fresh lime juice |
1 tablespoon olive oil |
1/4 cup chopped fresh cilantro |
salt to taste |
Directions:
1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.
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