Chipotle Inspired Corn Salsa

April 10, 2014 by Laurie Nguyen 17 Comments

This is my last post in my Cafe Rio/Chipotle recipe series.  Once I’d mastered Cafe Rio Beef (recipe here), Cafe Rio Black Beans (recipe here), and Chipotle Cilantro Lime Rice (recipe here), I realized that I needed something else to really put these “Burrito Bowls” over the top.  I needed a corn salsa.  I tried a few different versions, and this is what I came up with.  It doesn’t taste like Chipotle’s Corn Salsa, but it was inspired by it.  I hope you love it as much as I do.

 

Tomato Corn Salsa

 

Tomato Corn Salsa

 

1 16-oz bag of frozen corn (or 1 lb of corn cut from corn on the cob)

1 7-oz can chopped roasted green chiles

Lime juice, to taste (I use about 2 tablespoons)

1 15-oz can petite diced tomatoes, undrained

1/3 jalapeno, diced

1/2 red onion, diced

Salt, to taste (I use a couple shakes of the salt shaker.)

 

Mix all ingredients in a bowl.  You may serve immediately, but for best flavor, wait at least 1 hour before serving.

 

Here’s my photo step-by-step.

 

I assembled my ingredients, but I forgot to include the red onion and jalapeno in this picture.  (I actually took this as an after thought.  Oops!)

 

I mixed the corn and tomatoes (undrained) first. Then I added the lime juice and the diced green chiles.

 

Next, I added the diced red onion. You can omit this if you don’t like onion, but it really won’t be the same. My husband, who doesn’t like onion very much, likes this salsa very much.

 

I added the cilantro…

Then the diced jalapeno was mixed in.

 

And it’s ready to serve.

 

What a perfect way to top this dish!

Doesn’t it look lovely? 

 

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