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Smoky Corn and Chipotle Salsa

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
20 servings
Lunch Dinner
Smoky Corn and Chipotle Salsa
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
Instructions
1
Preheat a large skillet over medium-high heat and give it a generous coating of non-stick cooking spray.
2
Transfer the skillet to the stovetop and bring it to a high heat level. Add the corn kernels to the hot skillet immediately.
3
Continue cooking the corn in the skillet, stirring it occasionally, until it develops a nice golden brown color without any signs of burning.
4
Remove the corn from the skillet and transfer it to a large serving container or bowl.
5
In a separate bowl, combine the diced tomatoes, chopped onion, sliced bell pepper, and minced jalapeno peppers.
6
Add a pinch of the reserved jalapeno seeds to the bowl and stir them in.
7
Mix in the chipotle peppers, freshly squeezed lime juice, olive oil, and chopped cilantro.
8
Season the corn mixture with salt to your desired level of flavor.