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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