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Corn Salsa Recipe

   
 

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     Corn Salsa

Category   Appetizers
Sub Category   None

Ingredients
2 ears very fresh corn (or about half a large bag of frozen)
2 vine-ripened tomatoes
1 small red onion, diced
3/4 cup diced red bell pepper (I like to use varied color)
2 jalapeno chiles, minced (I have either omitted this, or used 1/2 serrano)
2 teaspoons pureed canned chipotle chiles (I've omitted-couldn't find them)
2 limes, juice of
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
 
Salt to taste

Instructions
Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs.(Don't do any of this if you use frozen corn. Just rinsed with water till thawed.) Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt. This recipe is so simple. I just use most of the ingredients and add till it looks/tastes right.


Originally Submitted
7/14/2009





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