This corn salsa with lime is such a great compliment to any salad, I love to add it in place of salad dressing sometimes, or as a compliment to a homemade Chipotle bowl. It's also really great as an appetizer with some baked chips. This recipe is also thanks to Gina's blog.
Serving Size: about 1 cup
Corn Salsa with Lime
4 cups (20 oz) cooked sweet yellow corn, cut (I've used both canned and frozen)
2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
1-2 jalapeños, diced (remove seeds unless you like it really spicy)
2 tbsp chopped cilantro
1 1/2 limes, juice of
chipotle chili powder, to taste
salt and fresh pepper to taste
Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.