FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA

FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA image

Yield 4 cups

Number Of Ingredients 12

4 medium ears of fresh corn, husked or 2 c. frozen whole kernel corn
2 t. olive oil
2 cloves garlic, minced
2 c. grape or cherry tomatoes, quartered, or 3 med. tomatoes, peeled and coarsely chopped or 1-14.5 oz. can diced tomatoes, drained
1/2 c. chopped red pepper
1/2 c. chopped celery
1/4 c. sliced green onion
1/4 c. snipped fresh cilantro
1/4 c. lime juice
1-2 t. chopped canned chipotle chile peppers in adobo sauce
3/4 t. salt
plain blue tortilla chips

Steps:

If using fresh ears of corn, rinse in cold water, then cut off kernels into a shallow pan. You should have about 2 c. of kernels. In a large non-stick skillet, heat the oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3-4 minutes or until mixture is cooked through. Remove from heat and cool slightly. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle peppers in adobo sauce and salt into mixture. Transfer to a large bowl. Cover and chill for at least 1 hour or up to 24 hours. Serve with chips.