Store in airtight jars in refrigerator for up to 2 weeks
2 vine-ripened tomatoes
1 small red onion, diced
2 jalapeno chiles, minced (save some of the seeds)
2 teaspoons pureed canned chipotle chiles
2 limes, juice of
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
Salt to taste
Instructions
Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers.
Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.
Originally Submitted
10/16/2009
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