Warm Corn Salsa (For Barbeque Fish)

• 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

1. 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.
2. 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.

kernels, jalapenos, red bell pepper, red onion, tomato, sauce, olive oil, cilantro, kosher salt, rice vinegar

Taken from www.epicurious.com/recipes/member/views/warm-corn-salsa-for-barbeque-fish-50150025 (may not work)