Chipotle Corn Salsa

There are two types of people in this world...

those who like cilantro, and those who don't.

I'm a recovering hater.

My taste buds seem to have made a new friend. In fact, so much so that I recently ordered cilantro seeds to plant in my Spring garden. However, cilantro is not the only ingredient in this sweet medley of flavors. A tasty treat, indeed.

And uh...if you're a hater, you can forgo the cilantro...it's still mighty tasty without.

Chipotle Corn Salsa

2 cups frozen corn

2 vine-ripened tomatoes, cut into 1/2 inch pieces

1 small red onion, diced

3/4 cup diced red bell pepper

2 jalapeno peppers - seeds removed, flesh minced

2 teaspoons finely chopped reconstituted chipotle pepper

{reconstituted = soaked in water for 1-2 hours...

remove seeds and then finely chop}

4 tablespoons fresh lime juice

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon agave nectar

1/4 cup chopped fresh cilantro

salt and garlic powder to taste

Put 1tsp olive oil in large skillet.
Place over medium-high heat.
Add corn to hot skillet.
Cook, stirring occasionally,
until browned but not burned.
Place in a large bowl.

Stir the tomatoes, onion, bell pepper,
and jalapeno peppers into the corn;

Stir in the chipotle peppers,
lime juice, olive oil, agave nectar
and cilantro.

Season with salt and garlic powder to taste.

Eat over a bed of brown rice, with corn chips or by itself.

Even better if stored in the fridge overnight...if you can muster up that much self-control.

Enjoy!