So this corn salsa from Gina is much like the Roasted Corn, Black Bean and Mango salad I made previously. Obviously there are some added ingredients in the later, but the prep is much the same. This particular corn salsa is like that of Chipotle’s corn salsa. Sadly I must say that I wish I had made Chipotle’s recipe. This recipe isn’t bad by any means. It’s still tasty. We actually ate it as a side along the crab cakes. Later that week, I also used some of the leftovers of this corn salsa on top of some baked tilapia. It’s just my recommendation, however, that you select the Roasted Corn recipe above or the Chipotle recipe above.
The recipe also calls to make 6 cups, which I could never have consumed in our household, so our recipe below is halved.
Source: Gina's Weight Watcher Recipes
Servings: 3
Ingredients
2 cups (10 oz) cooked sweet yellow corn, cut
1 vine ripe tomatoes, diced
1/4 red onion, diced
1/2 scallion, diced
1 jalapeño, diced (remove seeds unless you like it really spicy)
1 tbsp chopped cilantro
3/4 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste
Directions
Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.
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