Menu Search
Directions for: Fresh Corn and Chipotle Salsa


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.

See more: Vegetarian, Party Favourites, Side, Pepper, Vegan, Snack, Vegetables, New Year, Mexican, Herbs, No-Cook, Rice/Grain, Summer, Tomatoes, Picnic