- Yield: 1
- Servings: 6
- Prep Time: 30m
- Cook Time: 15m
- Ready In: 35m
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This information is per serving.
This chipotle salsa is formed with roasted tomatoes, chipotle peppers in adobar, onion, and cilantro. Smoky and delicious, this spicy salsa is suitable for topping your tacos, huevos rancheros, carne asada, and burritos. It’s additionally great for eating with tortilla chips!
- 2 ears corn on the cob, husks and silk removed
- 2 tomatoes, chopped
- 2 avocados – peeled, pitted, and diced
- ½ bunch cilantro, stems cut off and leaves chopped
- 1 white onion, chopped
- 3 tablespoons chopped garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Kosher salt to taste
Get an outdoor grill hot and coat the grate with oil.
Place your corn on the grate once the grill is hot and cook the corn for 4 min each side. Turn the ears constantly to avoid any burning. After you have completely grilled the corn slice off the kernel into a bowl. Let the kernel sit until they have lost their heat.
Once the corn has cooled off combine in the red vinegar, tomatoes, olive oil, avocados, garlic, white onion, and cilantro.
Toss everything then combine in the kosher salt and toss everything again.