Chipotle and Roasted Corn Salsa

Chipotle and Roasted Corn Salsa

6
sarahsbleucheese 2

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

Ingredients 25 m {{adjustedServings}} servings 28 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews 6

  1. 13 Ratings

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swag35
5/3/2011

Yummy!!! I made this with cilantro lime rice, also from this site, and used it in burritoes. It is also a great with tortilla chips. I don't like green peppers, so I used a sweet orange pepper. Also, I didn't have any jalepeno on hand, so I substituted a pablano pepper. Very tasty. When I open a can of chipotle in adobo, I blend it and keep in in the fridge or freeze in small amounts. I suggest adding a little at a time to reach your desired heat level. Next I will try this on fish tacos!

Melanie
2/16/2010

Made this for a super bowl party. It definately has a lot of heat and for the less adventurous you can try one jalapeno OR omit the cayenne pepper. Great with Carne Asada.

myhomischi
2/6/2012

Excellent and easy. It was a big hit at the party. Ironically, the store must have had a run on jalapeƱos as they were out. I substituted 1 fresco instead (they are a little hotter). Definite, must make again.