Fresh Corn and Chipotle Salsa
- serves 4
3 ears of corn, steamed, kernels removed (approximately 2 cups kernels)
½ medium red onion, finely chopped
1 pint ripe grape tomatoes, washed and quartered
¼ cup finely chopped fresh coriander (60 ml)
1 whole chipotle in adobo sauce
1 Tbsp sugar (15 ml)
¼ cup white wine vinegar (60 ml)
¼ cup vegetable oil (60 ml)
Salt and pepper, to taste
1. In a bowl combine corn, onion, tomatoes and coriander.
2. In a small blender jar process the chipotle, sugar, vinegar and oil.
3. Pour the vinaigrette over the vegetables and season to taste.
4. Serve as a topping for the ultimate hot dog.