Chipotle and Roasted Corn Salsa

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

INGRIDIENT

cooking spray

2 cups frozen corn

2 vine-ripened tomatoes, cut into 1/2 inch pieces

1 small red onion, diced

¾ cup diced red bell pepper

2 jalapeno peppers - seeds removed and reserved, flesh minced

2 teaspoons finely chopped canned chipotle pepper

4 tablespoons fresh lime juice

1 tablespoon olive oil

¼ cup chopped fresh cilantro

salt to taste

DIRECTION

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.

NUTRITION FACT

Per Serving: 28 calories; protein 0.8g; carbohydrates 5.1g; fat 0.9g; sodium 4.5mg.

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