Corn Salsa

I love Chipotle, Chipotle is my life (please tell me you know what I am talking about here). If you don't... I still love Chipotle and could probably eat there every single day of my life and never get sick of it. Based off the name and picture of this recipe, I am sure you can all guess that I love their corn salsa! So, I decided to make my own version of it at home.

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This corn salsa is a little spicy, a little sweet, and a whole lot of yum! I eat it with tortilla chips, but I also like to add it to a lot of my Mexican dishes, like tacos and quesadillas.

I normally buy whole jalapeños, but for some reason my local grocery store only had them pre-chopped in a container. Normally, I wouldn't complain about pre-chopped veggies, but when this thing runs you $8, you kind of would rather chop a $1 jalapeño on your own.

I very lightly sauté everything to help bring out the flavors, but try not to overcook them because this is meant to be a salsa. But if you do, who am I to judge?

Once the veggies are fragrant, remove them from the heat and add the rest of the ingredients.

*Serves 4

Ingredients:

• 2 cups of corn (frozen, canned, fresh)

• 1 jalapeño

• 1 small red onion

• 1/2 cup fresh cilantro

• Juice of 2 limes

• Juice of 1 lemon

• 2 tsp. salt

• 1 tsp sugar

• 1 tsp olive oil

Directions:

1. Dice up jalapeño and red onion. Chop cilantro.

2. Heat olive oil in pan over medium heat. Add jalapeño, onion, and corn. Cook until fragrant and a bit browned (roughly 4-5 minutes).

3. Remove from heat and let cool.

4. Add in the rest of the ingredients and mix well.

5. Refrigerate for at least a half hour before serving.

**Store in refrigerator, good for up to 3 days.

#sides #sidedish #appetizers #mexican #salsa