Chipotle Corn Salsa
My first attempt to create the food of the gods, a chipotle burrito bowl, at home.
My first attempt to create the food of the gods, a chipotle burrito bowl, at home.
- Carbohydrate 19.7108728900441 g
- Cholesterol 0 mg
- Fat 0.590665348823736 g
- Fiber 3.25555889460171 g
- Protein 2.29956004674473 g
- Saturated Fat 0.0868941619866062 g
- Serving Size 1 1 Serving (133g)
- Sodium 3.66599061696366 mg
- Sugar 16.4553139954423 g
- Trans Fat 0.111804806545012 g
- Calories 74 calories
Step-by-step
- Combine all ingredients in a bowl and mix.
- Season with additional salt and pepper if desired.
- Add more cilantro, jalapeno or lime according to your tastes!
Fresh lime juice drives this entire preparation, acting as both flavor agent and tenderizer for the raw vegetables. Acidity breaks down harsh sulfur compounds in the red onion while sharpening the natural sugars present in the corn kernels. Mastering this mixture relies entirely on moisture control before the final combination takes place.
- Drain defrosted frozen corn thoroughly in a fine-mesh strainer for at least ten minutes to prevent pool formation at the bottom of your mixing bowl.
- Mince the red onion finely to distribute pungent compounds evenly across every spoonful rather than creating isolated pockets of heat.
- Remove all internal membranes and seeds from the jalapeno peppers if you prefer clean vegetal flavor without burning capsaicin oils.
- Chill the finished mixture for twenty minutes before serving to allow cellular walls within the vegetables to absorb the citrus acids fully.
Proper drainage ensures the dressing clings to the vegetables rather than diluting into a watery broth. Serve within forty-eight hours for optimal crunch and vibrant green coloring.
