Fresh Corn, Tomato And Chipotle Chile Salsa

• 4 medium ears of fresh corn, husked or 2 c. frozen whole kernel corn
• 2 t. olive oil
• 2 cloves garlic, minced
• 2 c. grape or cherry tomatoes, quartered, or 3 med. tomatoes, peeled and coarsely chopped or 1-14.5 oz. can diced tomatoes, drained
• 1/2 c. chopped red pepper
• 1/2 c. chopped celery
• 1/4 c. sliced green onion
• 1/4 c. snipped fresh cilantro
• 1/4 c. lime juice
• 1-2 t. chopped canned chipotle chile peppers in adobo sauce
• 3/4 t. salt
• plain blue tortilla chips

1. If using fresh ears of corn, rinse in cold water, then cut off kernels into a shallow pan. You should have about 2 c. of kernels.
2. In a large non-stick skillet, heat the oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3-4 minutes or until mixture is cooked through. Remove from heat and cool slightly.
3. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle peppers in adobo sauce and salt into mixture. Transfer to a large bowl. Cover and chill for at least 1 hour or up to 24 hours.
4. Serve with chips.

corn, olive oil, garlic, grape, red pepper, celery, green onion, fresh cilantro, lime juice, chile peppers, salt, tortilla chips

Taken from www.epicurious.com/recipes/member/views/fresh-corn-tomato-and-chipotle-chile-salsa-50035103 (may not work)