There’s plenty of time to squeeze in just one more recipe for Cinco de Mayo—especially since it’s so quick and easy to make!
I’m a big fan of the corn salsa they make at Chipotle’s. No matter what I order, it’s going to include some of the delicious stuff. It’s incredibly easy to make with just a little chopping and squeezing involved. Like typical salsas, the list of ingredients includes onion, lime, and cilantro. Honestly, you could swap out the corn for tomatoes and you’d have a fresh and fabulous tomato salsa for your eating and snacking pleasure.
Whenever I gear up for Mexican food for a crowd, I always double up on the salsas—both tomato and corn and not forgetting guacamole! They all do double duty as both appetizers and accompaniments to whatever it is on the menu for the entrée. Now, that’s my kind of recipe!
One year ago: Tamale Pie
Two years ago: Almost Flourless Chocolate Cake
Three years ago: Margarita Cupcakes
Four years ago: Downsizing Time
Five years ago: Mexican Rice
Copycat Chipotle’s Corn Salsa
- 1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
- 1 to 2 medium-sized jalapeños, seeded and chopped (leave in some seeds for more heat if desired)
- 1/2 red onion, finely chopped (about 1/3 cup)
- 3/4 cup fresh cilantro, chopped
- Juice of 2 limes (Add one and then taste test. I used 1 1/2 limes in mine.)
- 1/2 tsp. salt
- 1/2 tsp. pepper
Combine all ingredients in a bowl and mix thoroughly. Season with additional salt and pepper if desired. Add more cilantro, jalapeño, or lime according to your tastes.
Source: A recipe from How Sweet It is