Sunday, November 6, 2011

Corn Salsa

I love the the corn salsa from Chipolte's. It's sweet, tangy, and actually pretty spicy. You can use this as a dip for nachos, as a side, dish, or as a topping for the Chipolte Barabacoa Beef recipe that will be posted tomorrow. You can obviously adjust the heat according to your taste. My Dad was a huge fan, as you all should be!

Corn Salsa with Lime


  • 2 cups sweet yellow corn
  • 1 vine ripe tomato, diced
  • 1/4 red onion, diced
  • 1 scallion, diced
  • 1 jalapeno, diced (remove seeds to reduce heat)
  • 2 tbsp. chopped cilantro
  • 1 lime, the juice of
  • chipolte powder to taste
  • salt and freshly cracked black pepper to taste
Combine all of the ingredients and refrigerate for about an hour. Makes about 3 cups.

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