Health

Chipotle-Corn Salsa

july-salsa-recipes-corn

Greg Dupree; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro

Ingredients

  • 1 tablespoon avocado oil
  • 1 1/2 cups fresh corn kernels (from 1 large ear)
  • Salt and pepper
  • 1/2 cup finely diced red onion (from about ½ small onion)
  • 1 medium poblano chile, minced (about 1/2 cup)
  • 2 small tomatoes, chopped (about 1 cup)
  • 2 canned chipotles in adobo, seeded and minced
  • 3 tablespoons fresh lime juice
  • 1/3 cup chopped fresh cilantro

Preparation


  1.  Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.)

  2.  When corn mixture has cooled, fold in tomatoes, chipotles, lime juice, and cilantro. Season with salt and pepper. Serve or cover and refrigerate for up to 1 day to allow flavors to develop.


  • :

  • Freeze extra chipotles in adobo individually in an ice cube tray.
  • Yield: About 2 1/2 cups

This Recipe Is

Beth Lipton