Chipotle And Roasted Corn Salsa - cooking recipe

Ingredients

cooking spray
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 and reserved, flesh minced
2 teaspoons finely chopped canned chipotle pepper
4 tablespoons fresh lime juice
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
salt to taste

Preparation

Spray a large skillet with non-stick cooking spray, and 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; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.