Sweet Corn-Chipotle Salsa

Kitchen Tested
  • Yield 48 servings

A great salsa using fresh summer corn and smoky chipotle in adobo sauce.


1 large ripe tomato, halved, excess seeds squeezed out and flesh chopped
1 chipotle chili in adobo, minced
1/4 cup minced red onions
1 garlic clove, minced
1 cup fresh corn kernels (2 ears) or 1 cup frozen corn kernels, thawed
2 tablespoons minced fresh mint or fresh oregano
Juice of 1 lemon
1 pinch salt


  1. Combine all ingredients in a nonreactive bowl and let sit at least 20 minutes so flavors can meld. Then chill at least 10 minutes before serving. Makes 3 cups.



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