A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chipotle Corn Salsa
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Corn salsa is such a game changer! It's a fun change of pace to pair with tortilla chips or works outstandingly as a topping for homemade burritos and bowls. Check out this recipe with fresh tomatoes and pureed chiles.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
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.
nutrition data
36 calories, 1 grams fat, 6 grams carbohydrates, 1 grams protein per 1/4 cup. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
July 1, 2010
I made a couple changes based on what I had on hand- used 2c frozen corn for one... and it was still just fantastic. I also used quite a bit more of everything because I needed a larger quantitiy, but didn't really measure (sorry)...I eliminated the oil but smooshed up 2 avocados and mixed them thoroughly with everything else to bind it all together & mellow out the VERY spicy peppers. AWESOME with "scoops" chips- will make again & again. THANKS!!
May 31, 2010
I substituted between 1 1/2 and 2 cups of Trader Joe's fire-roasted frozen corn kernels. It turned out great also you can use the sauce that chipotles come canned in. And play around with the amount a little goes a long way for heat!
September 12, 2009
I loved this recepie. I made it to go with the recipe for the Chipotle Carnitas for burritos, I used frozen corn but it still has a really "fresh" taste. Give it a try it's worth it.
June 17, 2009
Very good, almost the exact recipe. I believe they throw a couple of different peppers in there, but hey this tastes good.
This isn't intended to be a copycat recipe from the Chipotle restaurant chain, it's a recipe that has chipotle in it! Glad you liked it though!