Hot Chipotle Corn Salsa
serves 4
Serve this spicy, creamy corn salsa over chicken or fish, stir it into ground beef for making hamburgers, stuff it into tacos or burritos, or serve it as a piquant side dish.
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1 tablespoon olive oil
4 large scallions, sliced (white and green parts separated)
1 small jalapeno pepper, seeded and finely chopped
Kernels from 3 ears fresh corn
1 chipotle pepper en adobo, finely chopped (plus 1/2–1 tablespoon adobo sauce)
1/2 cup heavy cream
prep: 10 minutes
total: 20 minutes
large skillet
1. Heat a large skillet over medium heat.
2. When hot, add the oil, then add the white parts only of the scallions, and the jalapenos.
3. Cook, stirring, for 2 minutes.
4. Add the corn, chipotle peppers and adobo sauce and cream, and season with salt and pepper.
5. Increase heat to high and simmer for 3 to 4 minutes, or until the cream has thickened and the corn is bright.
6. Remove from heat, stir in sliced scallion greens, season with additional salt and pepper to taste, and serve. The corn can also be served cold, and can be reheated just before serving.
