Chipotle Corn Salsa
CDKitchen https://www.cdkitchen.com
Serves/Makes: 3 cups | Ready In: < 30 minutes
Ingredients:
2 ears very fresh corn, husks and silk removed
2 tomatoes, seeded and finely diced
1 small red onion, diced
3/4 cup diced red bell pepper
2 jalapeno chiles, minced (remove the seeds for a milder version)
2 teaspoons pureed canned chipotle chiles
2 limes, juiced
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
salt, to taste
Directions:
Rinse the corn to remove any remaining silk. Bring some water to a rapid boil in a pan over medium-high heat (pan should be large enough to hold the corn and add enough water to cover them). Add the corn and cook for 2 minutes.
Immediately drain the corn and plunge into a bowl filled with very cold water. Let sit in the water for 30-60 seconds (just long enough to stop the cooking process and make the corn cool enough to handle).
Carefully cut the kernels off the cobs with a sharp knife. Place the corn in a bowl.
Combine the corn with the tomatoes, onion, and peppers.
Combine the chipotle puree, lime juice, olive oil, and cilantro in a small bowl until mixed. Stir into the corn salsa until mixed. Season to taste with salt. Serve the chipotle corn salsa at room temperature or chilled.
Recipe Location: https://www.cdkitchen.com/recipes/recs/665/ChipotleCornSalsa71837.shtml
Recipe ID: 42621
Nutrition:
per 1/4 cup: 36 calories, 1g fat, 6g carbohydrates, 1g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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