Chipotle Corn Salsa Recipe
Chipotle corn salsa is an easy and delightful salsa that hasgained rise as the main component in Mexican and Tex-Mex Cuisine.
Ingredients
- 2 cup frozen corn kernels thawed
- 1 red bell papper diced
- 1/2 red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 Chipotle pepper in adobo sauce finely minced
- 2 tablespoon fresh lemon juice
- 1 tablespoon ground cumin
- Salt and pepper
Instructions
- If you are using the fresh corn, you can boil them until it starts turning brown, either on skillet or grill. If you are using the frozen corn, you may thaw it and if you are using the canned corn drain and rinse it. Set the corn free to cool.
- In a big bowl, add the cooled corn, red bell pepper, chopped red onion and cilantro.
- In a separate bowl, add the minced chipotle peppers and adobo sauce. You can start with 2 chiptole pepper and then you can add few more according to the heat required.
- Now, combine the chipotle and adobo mixture to the veggies and corn taken in a big bowl.
- Squeeze the two lemon in the mixture and add salt and pepper according to your taste.
- Now, mix all the ingredients until they are thoroughly mixed.
- You need to taste the salsa and use the seasoning accordingly. You can add more lime or minced chipotle peppers if required.
- Put the lid on the bowl or you can cover it by plastic wrap and refrigerate it for around 30 minutes.
- Now, serve the salsa as a dip with tortilla chips or as topping for grilled meats or tacos.