Chipotle and Roasted Corn Salsa

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

Original recipe makes 20 servings

Ingredients

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

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

Directions

  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.

Nutrition

Calories: 28 kcal
Carbohydrates: 5.1 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 0.8 g
Protein: 0.8 g
Sodium: 24 mg

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