Adapted from the Sonoma Diet Cookbook, I topped a salad with some of the salsa the following day. Yummy.
1 tsp olive oil
6 cloves garlic, minced
1 cup cooked corn removed from the cob or frozen corn, thawed
1 Tbsp fresh lime juice
1/2 Tbsp fresh cilantro, chopped
2 cups tomatoes, seeded and chopped
1/2 c sliced green onions
2 tsp finely chopped canned chipotle peppers in adobo sauce
Coat a large skillet with cooking spray and add the olive oil. When heated cook the garlic until fragrant about 30 seconds. Add the corn and cook stirring until lightly browned.
Combine the corn with the remaining ingredients. Season wtih taste with salt and freshly ground pepper.
Serve over grilled pork chops seasoned with Montreal Steak Seasoning.