A Cinco de Mayo celebration isn’t complete without some form of a corn salsa.

At least not to me it isn’t. Worth keeping it and could easily make a meal out of this smoky corn salsa and a bag of tortilla chips. I suppose this is where I tell you about my life long obsession with corn salsa. If you do a short search of “corn salsa” on this blog and you will see what I mean. I even have a recipe for corn pico de gallo.

Love. it.

In this smoky chipotle corn salsa, sweet corn along with a plethora of veggies, garlic and cilantro is tossed with fresh lime juice and minced chipotles and adobo. A smoky sweet corn salsa reliable with tortilla chips.

For this Smoky Chipotle Corn Salsa Set out:

sweet corn
roma tomatoes
orange bell pepper
red onion
jalapeño pepper
chipotle peppers in adobo
cilantro
garlic
lime juice
kosher salt
sugar

Thaw 2 (16 ounce) bags of sweet corn. Add all the corn, plus 2 seeded and diced roma tomatoes, 1/3 cup diced red onion, 1 small orange bell pepper, 1 jalapeño (seeded – for less heat and diced), 2 minced cloves of fresh garlic and 2 chipotle peppers plus 2 teaspoons adobo sauce.

Season with a pinch of sugar and some kosher salt.

Squeeze in 1/2 a large lime.

Use a rubber spatula to toss and combine.

If at all possible, chill this for an hour or so only so the flavors can meld and marry.

This method makes a generous amount. Leftover can be used in tacos, on nachos or in a salad.