Chipotle and Roasted Corn Salsa

Ingredients:

1.  cooking spray

2.  2 cups frozen corn

3.  2 vine-ripened tomatoes, cut into 1/2 inch pieces

4.  1 small red onion, diced

5.  3/4 cup diced red bell pepper

6.  2 jalapeno peppers - seeds removed and reserved, flesh minced

7.  2 teaspoons finely chopped canned chipotle pepper 

8.  4 tablespoons fresh lime juice

9.  1 tablespoon olive oil

10. 1/4 cup chopped fresh cilantro

11. salt to taste

Method: 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.