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
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.
Doesn’t it look lovely?