Chipotle Corn Salsa Recipe

Lisa, I've never had a corn salsa, sounds interesting but most important it looks really good. Being I love corn i'm sure it would hit the spot.

annie

I need to thank you for all the wonderful recipes you have saved me from boring healthy food more than a few times.

Susan

Lisa - a way to cut corn off the cob and keep the kernels from flying all over is to place a clean dish towel on top of the cutting board. The kernels will stay around without bouncing everywhere. Then, bring up the edges of the towel and dump into your bowl.

Marlene

Been eating lots of sweet corn lately in my salads too. This corn salsa recipe, sounds very refreshing. It's always wonderful having more fresh veg ideas! FWIW, I was interested in your Misen chef knife. It looks very nice at $65. When I looked on Amazon, they are offering it at $45 with teeny imperfections that they claim are 'pin dot' in size and each knife has only 1 to 3 of these dots. It seems like a good savings on an otherwise quality knife.

BarbL

Another way to keep the corn kernels under control is to stand the the corn cob up on the middle part of a Bundt pan and run the knife down the cob (just like you would do on a cutting board). The kernels fall down into the pan!

Lauren

Will definitely try this, substituting sweet for red onions. I love the taste of red but they don't like me. Thank you for your recipes and information......I feel I can trust your comments.

Gail

Hi. I feel pretty stupid asking this but do you use raw or

blanched corn??

Can't wait to try this!

Nicky Mcdermid

Why does this recipe have so many points when everything in it is free? The new WW program has me confused.

Cissy Rucker

Can you use frozen corn in place of corn on the cob?

Patty Fleischman

This looks great! An excellent frozen corn to try is Trader Joe’s fire roasted corn. I use it in another “salad” with lime, tomatoes, avocado, cilantro and a little bit of balsamic. It’s super yummy!!

Tiffany

Although I love marinated jalapenos in my burritos and certain other foods, I rarely put them in my pico de gallo (salsa). We don't have corn often, but we did the other night and I still have some cobs that will make this excellent recipe. In my regular pico de gallo, I use the green part of scallions which I find to be strong enough in flavor. My alternative is to blanch my regular onions (usually yellow) to take out some of the bite and leave the flavor. This can be done in the microwave or in a pan of boiling water on the stovetop. I may add tomatoes and some red bell pepper for color. If you use tomatoes, be sure to seed them so your salsa does not come out mushy. Leave out the salt until served for this same reason. I will make this as I just happen to have all the necessary ingredients on hand. I may even use a jalapeno or two. :)

Question: How was the salsa intended to be used by you?

IFortuna

Lisa, I have been using an angel food cake pan for cutting corn off the cob. It works really well.

Patti

Made this last night with some fresh corn from the market. Excellent!

Trisha

Great recipe, btw I saw a way to cut corn off the cobb on The Chew a few years ago, take a large bowl and put a smaller bowl upside down in the large one. The small bowl should have a rim that keeps the corn from sliding around,works like a charm.

Dave Covert ★★★★★

Did you add the cilantro after marinating?

Lisa

We LOVE this Salsa recipe and have used a very similar one many times. Excited to give this particular one a try!

TYWANA WRIGHT ★★★★★

So easy, light and refreshing!

Jamie ★★★★★

Sounds great for the fourth! Try using a bundt pan for cutting the corn. Stand corn in center of pan and start cutting. Works great.

Cheryl

To get the kernels of corn off the cob, use the angel food pan, Bundt pan, or large bowl with an upside down small bowl inside it. And use a sharp short knife so you don’t damage your kitchenware!

Susan