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 Ingredients:
- 4 medium ears of fresh corn, husked or 2 cups frozen whole kernel corn
- 2 tsp. olive oil or cooking oil
- 2 cloves garlic, minced
- 2 cups grape or cherry tomatoes, quartered, 3 medium tomatoes, peeled and coarsely chopped or one 14.5 - ounce can diced tomatoes, drained
- 1/2 cup chopped green and/or red sweet pepper
- 1/2 cup finely chopped celery, red onion and/or green onions
- 1/4 cup snipped fresh cilantro
- 1/4 cup lime juice
- 1 to 2 tsp. chopped canned chipotle chili peppers in adobo sauce*
- 3/4 tsp. salt
- Blue tortilla chips or scoop-shaped tortilla chips
Directions:
- If using the fresh ears of corn, scrub with a stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels. Using the dull side of the knife, scrape the ear to release the milky juices into the pan. You should have about 2 cups of the corn with its juices.
- In a large non-stick skillet, heat oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3 to 4 minutes or until lightly browned. Remove from heat and cool slightly.
- Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle chili peppers in adobo sauce and salt into corn mixture. Transfer to a large bowl. Cover and chill at least 1 hour or up to 24 hours before serving. Let salsa stand at room temperature 20 minutes before serving. Serve with tortilla chips. Makes 4 cups, 16 servings.
- *Test Kitchen Tip: Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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