Veggies before chopping and dicing. |
I mentioned a couple of weeks ago about my strong affinity for all things corn and while we were planning out which recipes to post over the next few weeks, we instantly decided this one needed to be included. I used to frequent Chipotle in college and grad school, but came to realize that my favorite thing about eating there was the corn 'salsa'. (I know this isn't technically a salsa and you probably know it isn't technically a salsa, but since that's what Chipotle calls theirs I'm going to go with it for continuity and clarity purposes).
I like to make dinners as simple as possible and generally that means packing the main dish full of colorful veggies so I can get away without preparing side dishes. That's where the inspiration for this recipe comes from: a combination of Chipotle and laziness. Side note: I feel like calling this a recipe is a bit of a stretch because it mostly involves dicing/chopping vegetables and dumping them into a bowl, but I digress... This dish features more or less the same ingredients as Chipotle's version, with the addition of red bell peppers for color, flavor, and variety.
We usually serve this with tortilla chips like a salsa or dip or, more commonly, as a condiment on top of chicken tacos (more on those later!), but I've also been known to eat the leftovers with a spoon on occasion because, well, why not? Regardless of how you choose to serve and eat it, it's an easy, healthy dish that comes together quickly and looks good on the plate to boot!The final product. |
Give it a try! Your eyes, mouth, and tummy are sure to thank you... Happy chopping!
Ingredients:
2-3c corn, frozen or fresh (*see tip)
1 jalapeño, diced (*see tip)
½ red onion, diced
1 red bell pepper, chopped
1 lime, juiced (*see tip)
salt and pepper, to taste (* see tip)
Instructions:
- Mix all ingredients together in a large bowl and season with salt and pepper to taste.
- That's it!
- If you're using frozen corn, measure out the desired amount into a colander and then rinse briefly with cold water. It isn't necessary to heat the frozen corn, it thaws relatively quickly on it's own.
- If you're not super into spicy, remove the membrane and seeds from the jalapeño before dicing.
- Microwave the lime for 10 seconds before juicing.
- Another great addition to this recipe is Tajín Clásico Seasoning. It won't make or break the recipe, but it adds an extra kick and nicely compliments the other flavors.
Are you interested in trying out this colorful corn salsa recipe? We'd love to hear from you in the comments!
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