Chipotle and Roasted Corn Salsa

Chipotle and Roasted Corn Salsa

by Consuelo Rubio 6 months ago
4.6 (7)
10 minutes
27.8 kcal
5.1 g carbs
Description

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

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
Directions
  1. 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. 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 Facts
serving: 20 servings
calories: 27.8 kcal
carbohydrates: 5.1 g
protein: 0.8 g
saturated fat: 0.1 g
sodium: 4.5 mg
fiber: 0.8 g
sugar: 1.4 g