Chipotle and Roasted Corn Salsa Recipe

Chipotle and Roasted Corn Salsa Recipe

  • 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
  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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