Ingredients
- 1 cup fresh corn kernels or thawed frozen (2 medium ears)
- 2 cups peeled, seeded and diced tomatoes (about 1 1/2 pounds)
- 1/2 cup chopped green onions
- 2 tablespoons chopped fresh cilantro leaves
- 1 to 2 tablespoons minced chipotle chiles in adobo
- 1 tablespoon red or white wine vinegar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
Directions
In a small dry skillet heated over medium-high heat, cook the corn kernels until slightly caramelized and fragrant, 4 to 5 minutes, stirring frequently. Transfer to a bowl and let cool.
Add the remaining ingredients to the bowl and stir to combine. Adjust the seasoning, to taste, and serve with chips, or as an accompaniment to grilled chicken or fish.
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By lauraediger_128...
Hutchinson, 55
on April 13, 2010
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I prepared this recipe for our Antique Bottle Collectors hospitality supper the day before our bottle show in Kansas. We had people from New York, Wyoming, Illinois, Colorado, Oklahoma, Arkansas, Iowa, Kansas, Missouri. The favorite side dish was this salsa with corn! People were still talking about it at the end of the show. It was also the easiest dish to prepare.
Thank you from all of us!
By beauselekta_5971305
Sacramento, CA
on November 17, 2008
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...this is the go-to salsa. I add a bit of fresh minced garlic, red onion, and salt & pepper to taste.
By tagsnsnags_8581005
Millington, TN
on October 04, 2007
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try this over an egg omelet........
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