I remember when Chipotle first came to my hometown. They were across the street and a few doors down from my dad's office so when I would work for him after school, he would sometimes send me over there to get us a nosh. And by nosh he meant a burrito. Each. I miss working for him.
When I saw this recipe, I was super excited to try it out at home because I love their corn salsa. Sadly, my cilantro was looking a little lackluster so I left it out and thusly, my salsa was a little lackluster. I want to try it again with some fresh and crisp cilantro though, so I found it blog-worthy.
This was also my first time chopping fresh jalapenos. When people advise you to wear gloves, take them seriously! I somehow got some jalapeno essence under my nose and damn, it burned for a couple of hours.
The recipe below doesn't include cilantro since that's the way I made it. This is the after photo from us munching on it with chips and adding it to our salads. Also, I used way too big a bowl because my spatial abilities are lacking when it comes to figuring out what size vessel to use.
12 oz bag of frozen corn, defrosted and drained
2 jalapenos, seeded and chopped
1/2 red onion
1/4 lime juice
3/4 tsp salt
1/2 tsp pepper
Mix ingredients together in a mediumish bowl. Add more salt, pepper, lime to taste.
Recipe from How Sweet It Is