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


Ingredients:

• 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.