Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
28 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
salt to taste
1 tablespoon olive oil
4 tablespoons fresh lime juice
1 small red onion, diced
cooking spray
2 cups frozen corn
2 vine-ripened tomatoes, cut into 1/2 inch pieces
2 jalapeno peppers - seeds removed and reserved, flesh minced