Chipotle and Roasted Corn Salsa

Name: Chipotle and Roasted Corn Salsa recipe
Prep time: 15 min
Cook time: 10 min
Yield: 20 servings
Cuisine: Global
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

by Consuelo Rubio 1 year ago

4.6 (7)

10 minutes

27.8 kcal

5.1 g carbs

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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. 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 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