My favorite part of going to restaurants like Chipotle or Qdoba is the corn salsa. I’ve loved it since the first day I tasted it my freshman year of college in Milwaukee. The corn salsa at those places is typically a medium on the spiciness scale, but I decided to try making it a little spicier since that’s how I like my other salsa. If you don’t want it to be so spicy, try substituting a can of diced green chilies instead of jalapenos – or simply leave out the juice from the can of jalapenos.
The recipe is super easy to make and doesn’t require chopping jalapenos. I had a really bad experience making salsa a few years ago. The pepper burn I got from the capsaicin oil provided me with 18 hours of excruciating pain. I tried every remedy I could find online and nothing worked. I’ve been literally petrified of touching them ever since.
Serve with whatever you want: on tacos, in burritos, with tortilla chips, anything you want. Or try some tequila lime chicken topped with corn salsa!
Yield: 5 cups
Prep: 10 minutes
Total: 10 minutes
3 cups corn kernels
1 can diced jalapenos (about 1/2 cup)
1/2 cup diced green bell pepper
1/3 cup diced red onion
3/4 cup chopped fresh cilantro
3 tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon pepper
- In a large bowl, mix together all ingredients, stir to combine.
- Allow salsa to sit for a few minutes before serving.
Recipe adapted from How Sweet It Is.