Fresh Corn Chipotle Salsa
This salsa works as dip with nachos or regular chips. It's also a delicious topping for chicken and seafood dishes!
You never know how much you miss certain foods until you realize how hard it is to find them. Here in central New York, fresh corn is very hard to come by during the winter. They import it from who knows where in early spring, and it’s good, but summer corn is the best!
This is one of my favorite corn salsas to prepare when the corn is sweet, crisp, and just right! This salsa is great to serve with chips or as a topping for your favorite grilled chicken, steak, or seafood.
Ingredients
- 3 large ears corn
- 1/2 cup onions red or sweet, diced
- 2 cloves garlic minced
- 2 serrano peppers or jalapeño, minced
- 2 chipotle peppers minced
- 2 large Roma tomato deseeded and diced
- 1/3 cup cilantro chopped
- 2 lime juice
- 2 tbsp olive oil
- 1/2 tsp pepper
- 1/2 tsp salt
Directions
- Preheat a stove top grill, griddle or nonstick pan to medium-high heat for 5 minutes. Clean the corn and drizzle with a little oil to coat evenly.
- Cook the corn until it gets dark in spots, turning as needed. Remove from the pan and let it cool slightly before removing the kernels with a sharp knife.
- Combine all of the ingredients in a large bowl, stir well to combine, and taste for salt.
- Let the salsa sit for 30 minutes at room temperature, then stir before serving. Serve with chips or as a topping for your favorite foods.
Chef Notes
After grilling the corn, serve as-is or let it cool slightly and add it to your favorite recipes.
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