Chipotle Corn Salsa
A recipe from Peas and Crayons
NOTES:
To reduce the heat, reduce the jalapeño and add a little sweet red bell pepper.
A similar recipe for black bean taco salad is available too.
INGREDIENTS
12 oz corn kernels (frozen or fresh)1/2 cup finely chopped red onion
1/4 cup finely chopped jalapeño pepper
2 Tbl chopped green onion
1 lime, juiced
1 Tbl olive oil or avocado oil
1/4 tsp salt, plus extra to taste
1 Tbl olive oil or avocado oil
1/4 tsp salt, plus extra to taste
(optional) 1/2 cup chopped fresh cilantro
(optional) drain and add black beans
PREPARATION
1. Cook corn until tender; combine chopped vegetables and herbs in a bowl and set aside.
2. Allow corn to cool and combine with onion, jalapeño, cilantro/red pepper, and green onion.
1. Cook corn until tender; combine chopped vegetables and herbs in a bowl and set aside.
2. Allow corn to cool and combine with onion, jalapeño, cilantro/red pepper, and green onion.
3. Add lime juice and oil; season with salt.
4. Toss it all together, eat right away with tortilla chips or chill until ready to eat.
4. Toss it all together, eat right away with tortilla chips or chill until ready to eat.
Comments