Fresh Corn, Tomato And Chipotle Chile Salsa

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Serve with chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.