Grilled Corn and Chipolte Salsa

 A delicious end of the summer treat that works great as a dip on its own but is also hearty enough to stand up to accompany beef or chicken.  Experiment with your favorite way to use this great taste of summer. 




Grilled Corn and Chipolte Salsa

2 Ears of Grilled Corn
1/2 cup chopped Garden tomatoes
1/4 cup chopped Cilantro
1 Chipolte in Adobo Sauce
1 Tb of Adobo Sauce
1 Tb of Apple Cider Vinegar
1 tsp of Salt

Ingredient Explanation:  Chipolte in adobo is found in a small can.  Usually in the Mexican section of your grocery story.  For this recipe you will need to get one whole chipolte out and 1 Tb of the sauce.  Refridgerate the rest of the can in a plastic container and will stay for weeks. 

1. Slice corn off of the cob and separate into individual kernels.  Make sure to remove any stray silk that makes its way into the bowl.



2. Add tomatoes, cilantro, chipolte, adobo sauce, apple cider vinegar and salt.



3. Stir to combine and let sit for 15 minutes before serving.

In addition to being a great topping to beef or chicken, one of my favorite accompaniments is the Harvest Quiche!