Jalapeño Corn Salsa

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I am a huge fan of Mexican style food. I love trying all sorts of sauces, salsas, and dips. One of my favorite salsas is corn salsa, I love how thick and chunky it is. I also love how the sweet corn balances out with a delicate hint of spice.

Several people I know tell me that Chipotle Mexican Grill’s Jalapeño and Corn Salsa is the best out there. I gave it a whirl and it is pretty good I gave to admit, funny thing is, mine tastes just like it. The only difference is I usually add a splash of cumin. So here is a great recipe to replicate Chipolte’s.

Full time: 15 minutes (plus 1 hr chill time although you could technically eat it right away)
Serves 4-6

You will need:

1 lime
1 green onion, finely diced
1 cup frozen sweet corn
2 tbsp fresh chopped cilantro
1 to 1 1/2 tbsp jalapeño, finely diced
1/2 tsp salt
*1/4 tsp cumin (if you want my flavor instead if Chipolte’s)

Let us begin:

In a colander place frozen corn. Run under cool water (not cold) for 2-3 minutes.

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Let drain in sink for 5-10 minutes.

Move thawed, drained corn to mixing bowl.

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Add in jalapeño, cilantro, onion, and salt (cumin). Mix well to fully incorporate.

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Cut lime in half and squeeze in the juice if one half.

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Mix and taste. Adjust salt if needed. If you can taste a slight hint of lime than you are all set, if not add in juice of second half. You want about 1 -11/2 tsp lime juice.

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Cover tightly with plastic wrap and set in refrigerator to meld, for minimum 1 hour.

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Remove from refrigerator, give a good stir and serve, enjoy!

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