Chipoltle Grill Jalapeño and Corn Salsa
i love the corn salsa at Chipoltle Grill, but it has too much heat for me. This recipe allows me to customize the flavors and have my favorite salsa without all the heat.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon kosher salt
- 2 teaspoons lime juice
- 2 cups corn frozen or fresh
- 1/4 cups fresh cilantro chopped
- 2 teaspoons green jalapeno pepper finely chopped
- 1-2 teaspoons green onion tops sliced
- Carbohydrate 4.67030972211161 g
- Cholesterol 0 mg
- Fat 0.28618819444387 g
- Fiber 0.658194455974952 g
- Protein 0.783470833329187 g
- Saturated Fat 0.0440622222221245 g
- Serving Size 1 1 Serving (25g)
- Sodium 52.1276388888944 mg
- Sugar 4.01211526613665 g
- Trans Fat 0.0226529861108288 g
- Calories 21 calories
if using frozen corn, allow to thaw before prepring salsa. Chop jalapeño very finely. If you do not like heat, remove seeds before chopping. You may also start with one teaspoon of jalapeño before adding the second teaspoon. Add chopped cilantro, salt and green onion tops. Stir in lime juice. Stir well to mix the salsa together. Refrigerate for a couple of hours before serving. This will allow the flavors to marry together.
