In honor of Cinco de Mayo, my first recipe of May will be a copycat Chipotle Corn Salsa! One of the reasons that Chipotle has earned my business is the fresh taste of their corn salsa, especially paired with some barbacoa- yum, yum, yum! I’m getting hungry just thinking about the combination!. This side dish is the perfect appetizer for a party- especially when paired with guacamole and a pico de gallo salsa- or great for an average Taco Tuesday. I find myself craving vegetables with a heavy Mexican meal, so this is a great way to soothe those cravings and still add a little heat to your tacos!
1 12-ounce bag of frozen sweet yellow corn, defrosted and drained ( you can even roast it in the oven for a more authentic taste!)
2 medium-sized jalapenos, seeded and chopped
1/2 red onion, finely chopped
3/4 cup fresh cilantro, torn or chopped
the juice of 2 limes
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grade tomatoes, halved or quartered
Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!