Chipotle and Roasted Corn Salsa

cooking spray

2 cups frozen corn

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

1 small red onion, diced

¾ cup diced red bell pepper

2 jalapeno peppers - seeds removed and reserved, flesh minced

2 teaspoons finely chopped canned chipotle pepper

4 tablespoons fresh lime juice

1 tablespoon olive oil

¼ cup chopped fresh cilantro

salt to taste

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.