Calling all Chipotle lovers – this remake of their famous corn salsa hits the nail on the head! It's easy to make and perfect for topping off summer dishes.
- 3 ears of corn
- 1/2 of a medium red onion
- 3 medium jalapeños
- 1/4 cup cilantro
- juice of 1 lime
- 2 tablespoons white wine vinegar
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- Husk corn and boil it.
- Heat a large pot of water to a boil and then add the corn. Return to a boil and cook corn for about 10-12 minutes. Check it near the 10-minute mark to see if it's done. The kernels should be tender.
- While the corn is cooking, prepare the other ingredients as follows: chop the onion, de-seed (if you have organic peppers save the seeds for planting your own next spring!) and mince the jalapeños, and roughly chop the cilantro.
- After corn has cooked, remove from the water and allow it to cool.
- Once it's cool enough to work with, use a knife to slice the kernels off.
- In a medium bowl, combine the corn, onion, jalapeño, cilantro, juice of 1 lime, white wine vinegar, salt, and pepper. Mix to combine.
- Serve chilled with tortilla chips, as a taco topping, or even as a light side dish!
- Category: Appetizer