Chipotle-and-Roasted-Corn-Salsa

Ingredients

• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (15.25 ounces) whole kernel corn, drained
• 1 can (4 ounces) diced chipotle peppers in adobo sauce, drained
• 2 tablespoons diced white onion
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread the corn on a baking sheet and roast for 10 minutes, until lightly browned.
3. In a large bowl, combine the diced tomatoes with green chilies, roasted corn, chipotle peppers, onion, lime juice, cilantro, cumin, salt, and pepper.
4. Stir until all ingredients are well combined.
5. Serve with tortilla chips or as a side dish.

Interesting Facts

• Chipotle peppers are a type of smoked jalapeno pepper.
• Corn is a type of grain native to the Americas.
• Cilantro is a type of herb in the same family as parsley.
• Cumin is a spice that has a warm, earthy flavor.