Ingredients:

  • 2 cups (approx. 340g) frozen or fresh corn kernels, thawed if frozen
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1/4 cup (approx. 30g) red onion, finely diced
  • 1-2 chipotle peppers in adobo sauce, finely minced (start with 1 for milder heat)
  • 1 tablespoon (15ml) adobo sauce, from the can of chipotle peppers
  • 1/4 cup (approx. 15g) fresh cilantro, roughly chopped
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1/2 teaspoon (approx. 2.5g) salt, or to taste
  • 1/4 teaspoon (approx. 1.25g) ground cumin
  • Optional: 1 jalapeño pepper, seeded and minced (for extra heat)

Instructions:

  1. If using fresh corn, remove from cob. Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook until lightly charred and slightly softened, stirring occasionally (about 5-7 minutes). Allow to cool slightly. If using frozen, you can skip this step, or slightly roast the thawed corn for a nice flavor.
  2. In a mixing bowl, combine the corn (roasted or thawed), red onion, minced chipotle peppers, adobo sauce, cilantro, lime juice, salt, and cumin. Add jalapeno, if using.
  3. Gently stir all ingredients together until well combined.
  4. Taste the salsa and adjust seasoning as needed. Add more lime juice for brightness, salt for flavour, or chipotle pepper for heat.
  5. For best flavour, cover and chill the salsa in the refrigerator for at least 30 minutes to allow the flavours to meld.