One of my favorite snack foods to eat is chips and salsa. I have never made a corn salsa before, but I always have it added to my salads at Chipotle. After doing my research on the internet, I found an appetizing recipe on the Food Network Kitchen website. At Trader Joe’s, I was able to get all my ingredients, except for the poblano chile pepper. Since the dish already had a jalapeno pepper in it, I decided to wait to the until the end to see if the salsa needed a little more “heat.” That’s when I added a pinch of red pepper flakes. The only other changes I made to the recipe were using less olive oil and omitting the sugar—my frozen corn was nice and sweet! My only regret about preparing this dish was I didn’t make more!
- 1 cup frozen organic sweet corn, thawed
- 1 small jalapeno pepper, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 1 teaspoon organic extra-virgin olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon sugar (optional)
- ¼ teaspoon sea salt
- Pinch of red pepper flakes
- Tortilla chips
- In a medium bowl, add corn, jalapeno, cilantro and red onion.
- Stir in oil, lime juice, sugar (optional) and salt. Finally, add pinch of red pepper flakes.
- Serve with tortilla chips.