Ingredients
Kernels from 3 ears corn (from the accompanying grilled fish recipe)
2 to 3 jalapenos, green and red, minced, to taste
1/2 cup small-diced red bell pepper
3/4 cup small-diced red onion
1 cup small-diced tomato
1 minced chipotle en adobo (from a can) with a little adobo sauce, or 1 minced freshly smoked chipotle
1 tablespoon olive oil
1/4 cup minced cilantro
1/2 teaspoon kosher salt, to taste
– Dash of rice vinegar, to taste
Preparation
Combine the corn, jalapenos, red bell pepper, red onion, tomato and chipotle in a large bowl. Heat the olive oil in a skillet and stir in the corn mixture. Cook, stirring, for about 3 minutes, or just long enough to warm the ingredients. Remove from the heat and transfer to a serving bowl. Stir in the cilantro, salt and rice vinegar.
Per serving: 103 calories, 3 g protein, 18 g carbohydrate, 3 g fat (0 g saturated), 0 mg cholesterol, 198 mg sodium, 3 g fiber.
