Sunday, January 30, 2011

Chipotle Corn Salsa



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
  1. If the corn is frozen, cook as per package directions and drain
  2. Combine all ingredients together in a large bowl
  3. Cover, and place in the fridge for at least one hour before serving (to let the flavours meld)
  4. Enjoy any way you like!

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