The sweet corn salsa is an absolute must on my burrito at Chipotle.  I love the combination of corn, red onion and peppers.  Most of the recipes out there use roasted poblano peppers, and I have made it with those, but I don’t have the time or energy to be roasting poblanos every time I want this.  I eat it way too often!  So a while back I substituted finely diced jalapeno and I honestly liked it even more! 

A lot of salsa recipes I have tried just fall flat like they are missing something – I have found that adding just a teaspoon of sugar to the mix just seems to elevate it!  I do it with my fresh tomato salsa and I have done it here – I can’t tell you what a difference it makes!  You can enjoy this sweet corn salsa on tacos, burritos or salads but you can even just scoop it up with tortilla chips for a great any time snack! 

During the summer you can absolutely cut fresh kernels of corn right off the cobb and use those instead of the frozen, but when there is no fresh corn in sight, the frozen works just beautifully so you can enjoy this year round.

Ingredients:

• 16 oz bag of frozen corn
• 1 jalapeno, seeded and finely diced
• 1/2 cup finely diced red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1 tsp sugar

Instructions:

1. Put the corn in a colander and run cold water over for a couple of minutes to partially defrost it.
2. Toss together the corn, jalapeno, red onion, cilantro, lime juice, salt, pepper and sugar in a bowl and mix well.  
3. Cover tightly and store in the refrigerator until time to serve!

Note:  You can also add some canned black beans and/or chopped tomatoes to this to bulk it up as a salad if you like!  Just drain and rinse the beans before stirring in.