Chipotle Corn Salsa By Dapur Sinolin

Ingredients

• 12 ounces frozen corn, fresh or canned work as well
• 1/4 cup finely diced red onion
• 1 poblano pepper, roasted and finely chopped
• 1 jalapeno pepper, stemmed, seeded, and finely chopped
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1/4 tsp salt, or to taste

Instructions

1. Cook the corn by steaming/microwaving until not frozen or tender. Place onto a baking sheet to cool completely.
2. Add the cooled corn, red onion, poblano pepper, jalapeno pepper, cilantro, lime juice, and salt together until combined. Taste and season with additional salt, if needed.
3. Serve or store leftovers in an airtight container in the refrigerator for up to 4-5 days.