- 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
- 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.
- 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.
05/17/2018
recipepes.com
Chipotle and Roasted Corn Salsa, recipe
PT15M
PT1H
5
455 calories
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