Even after two weeks in Mexico, I still hadn't had my fill of Mexican-inspired food. I found this Corn Salsa recipe on skinnytaste.com, and it looked delicious!
This was incredibly quick and easy to make. This would be an amazing side dish at a summer BBQ, wrapped up with meat in a burrito, layered in a taco bowl, served as an appetizer with nacho chips, or as a layer in one of those Mexican layer dips!
If you need a quick and easy side dish, I definitely recommend that you whip this up! If you would like more spice, you can add more chipotle chilli powder or leave the seeds in the jalapenos.
Chipotle Corn Salsa
- 4 cups cooked corn (I used peaches & cream corn kernels)
- 2 tomatoes, diced
- 1/2 medium red onion, diced
- 2 green onions, diced
- 1 - 2 jalapenos (seeds and membranes removed), diced
- juice of 1 lime
- chipotle chili powder, to taste (I used about 3/4 tsp)
- salt and pepper