Making some corn salsa to go along with my Cafe Rio Inspired Beef for dinner tonight!
Laurel Laurie Staten Nguyen Newhall, CA
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…
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