Ah, another week, another Monday… time sure does fly when you’re immersed in graduate school! I thought I’d pop in here today though to share with you a recipe for corn salsa. Yeah, corn salsa, as in Chipotle-like corn salsa!
I guest posted over on Erin’s blog yesterday, The Spiffy Cookie, and figured I’d post the recipe here as well. Erin is in the process of wrapping up her doctoral studies, so she needs all the help and encouragement she can get right now! 🙂
Anyway… for more on the corn salsa, head over to Erin’s blog. I’ve posted the recipe below!
[print_this]Corn salsa
Makes about 4 cups of salsa
Prep time: 15 minutes
Cook time: n/a
- 1 pound frozen corn kernels
- 1 poblano pepper, seeded and diced
- 1/4 cup diced red onion
- 1/2 cup diced roasted red peppers
- 1/3 cup chopped cilantro
- Juice of 1 to 2 limes
- 1 tablespoon extra virgin olive oil
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Salt to taste
Combine all of the ingredients in a bowl; stir to combine. Refrigerate in a covered container until serving.[/print_this]
