Chipotle-Corn Salsa

Yields: About 2 1/2 cups

Ingredients

• 1 avocado oil

• 1 1/2 fresh corn kernels (from 1 large ear)

• Salt and pepper

• 1/2 finely diced red onion (from about ½ small onion)

• 1 medium poblano chile, minced (about 1/2 cup)

• 2 small tomatoes, chopped (about 1 cup)

• 2 canned chipotles in adobo, seeded and minced

• 3 fresh lime juice

• 1/3 chopped fresh cilantro

Directions

1. Warm oil in a medium skillet over medium-high heat. Add corn, sprinkle with salt, and cook, stirring occasionally, until tender and beginning to turn golden, about 3 minutes. Add onion and poblano and cook, stirring, until corn starts to brown and onion and poblano soften, 2 to 3 minutes. Transfer to a medium bowl. (Alternatively, grill corn before removing kernels from ear. Slice onion and grill before dicing. Grill poblano, turning, until charred; remove skin and dice.)