Chipotle-Corn Salsa

[Guest guest]

One of my favorites. Add a little chopped cilantro leaves to bring out the

flavor even more.

HB

 

Chipotle-Corn Salsa

 

2 ears very fresh corn

2 vine-ripened tomatoes

1 small red onion, diced

3/4 cup diced red bell pepper

2 jalapeno chiles, minced (save some of the seeds)

2 teaspoons pureed canned chipotle chiles

Juice of 2 limes

1 tablespoon olive oil

1/4 cup chopped fresh cilantro

Salt to taste

 

Remove the husks and silk from the corn and rinse the ears. Simmer the corn in

rapidly boiling water for 2 minutes; drain and immediately plunge the ears into

a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the

tomatoes into the same size dice as the onions and bell peppers. Combine the

corn with the diced and minced vegetables; sprinkle in the reserved jalapeno

seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.

Yields about 3 cups

 

Michele Anna Jordan of the Jaded Palate Catering

Posted By: The San Francisco Chronicle Cookbook