Ingredients
- cooking spray
- 2 cups frozen corn
- 2 vine-ripened tomatoes, cut into 1/2 inch pieces
- 1 small red onion, diced
- ¾ 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
- ¼ cup chopped fresh cilantro
- salt to taste
Why You'll Want This Again
This salsa brings a perfect balance of smoky heat and sweet corn. It’s fresh, vibrant, and full of flavor. It’s easy to make and adds a tasty twist to any meal.
Helpful Kitchen Tips
- Use fresh corn for the best sweetness and texture.
- Roast the chipotle peppers lightly to enhance their smoky flavor.
- Let the salsa sit for at least 30 minutes before serving to allow flavors to blend.
- Roast the chipotle peppers lightly to enhance their smoky flavor.
- Let the salsa sit for at least 30 minutes before serving to allow flavors to blend.
Directions
Heat a large skillet over medium-high and spray it lightly with non-stick cooking spray. Toss in the corn and cook, stirring every now and then, until it gets nicely browned but not burnt. Transfer the corn to a big bowl. Next, add the chopped tomatoes, onion, bell pepper, and jalapeno peppers to the bowl. Sprinkle in some of those jalapeno seeds you saved for a bit of extra kick. Stir in the chipotle peppers, then squeeze in the lime juice and drizzle the olive oil over everything. Finally, mix in the cilantro and season with salt to your liking. Give it all a good stir, and you’re ready to enjoy!
Serving Tips
This salsa pairs wonderfully with grilled meats, tacos, or as a dip with tortilla chips. It also works great as a topping for burgers or mixed into salads for an extra kick.
Proper Storage Tips
Store the salsa in an airtight container in the refrigerator. It will keep fresh for up to 3 days. Stir well before serving, as the juices may separate over time.
