Chipotle and Roasted Corn Salsa recipe
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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
Nutrition Info
- 27.8 caloriescarbohydrate: 5.1 gcholesterol: : -fat: 0.9 gfiber: 0.8 gprotein: 0.8 gsaturatedFat: 0.1 gservingSize: -sodium: 4.5 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Chipotle and Roasted Corn Salsa
Directions
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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.
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.