Chipotle Corn Salsa (vegan, gluten free)
Grilled corn and red pepper give this salsa true depth
- 4 ears Corn Organic, Sweet
- 1 small Red onion diced
- 1 Red Pepper organic
- 1 English Cucumber organic, peeled and chopped
- 1 cup Cilantro fresh, chopped
- 1 tbsp Lime juice fresh
- 1 tbsp Avocado oil
- Salt and Pepper to taste
- 1 tsp Avocado oil
- 2 tbsp Chipotle seasoning
Prep the corn for grilling by removing the leaves and silk.
In a small bowl combine 1 tsp of avocado oil with the 2 tbsp of chipotle seasoning. Stir well to combine and make a paste.
Using a food brush, brush the chipotle paste onto the ears of corn.
Grill the corn and the red pepper for 10 to 15 minutes until tender. If you don't have a grill you can also broil the corn and red pepper on high until tender.
Once the corn and red pepper have cooled, remove the corn from the cob with a large kitchen knife. Dice the red pepper (removing the ribs and seeds).
In a large bowl combine the corn niblets, diced pepper, diced cucumber, onion, cilantro, 1 tbsp avocado oil and lime juice. Toss to combine well and coat in the dressing.
Add salt and pepper to taste.