My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!
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.
Per Serving: 28 calories; protein 0.8g; carbohydrates 5.1g; fat 0.9g; sodium 4.5mg.