One of the things I am famous for is my salsa. One of the things Adam and I miss the most about Colorado is Corn Salsa from Chipoltle. So I thought the other night - why not try? Results = yummy!!! And we had a great use for the leftover corn on the cob.
3 corn cobs - steamed and striped of all corn
2 jalapeños, minced - you can take the seeds out for less heat
1/2 cup red onion, minced
1 bunch cilantro, chopped course
1/2 tsp. olive oil
salt to taste
Mix all ingredients together in a bowl. Cover and chill for a few hours. Serve with warm chips. Yummy!
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