The EASIEST Corn Salsa you will EVER make!

I used to think that I didn't like salsa because I didn't care for tomatoes or onions.  One day I decided to run a jar of salsa through the food processor to see if I would like it better.  It was amazing.  I got all of the great flavors but I didn't have to pick around the big chunks.  I have grown up a little bit and like the ingredients a little more, but I still prefer a more blended salsa.  Every time I go to Chipotle I want to get the corn salsa on my burrito bowl but I can't get passed the onions.  I love the sweetness that the corn adds to the burrito so I decided to come up with something on my own.

  Ingredients:

• 2 Ears of Corn (you could use a can of corn, but in my book fresh is definitely the way to go plus it is in season right now!)
• 1 Can of Rotel Cilantro Lime Tomatoes
• Fresh Cilantro (to taste)
• 1/2 Can of Black Beans (optional, I don't usually add them but I might next time)

Cook the corn and let cool.  I usually boil it and cut it off the cob after it has cooled, but you can grill it or use your favorite cooking method.

Process the can of Rotel tomatoes and the cilantro in the food processor until desired consistency.

Just in case you need a visual to see what kind of tomatoes I used

 Place tomato mixture and corn in a bowl and mix together.  You can serve immediately or keep in refrigerator until ready to eat.  This is perfect with tortilla chips, but is AWESOME with Barbacoa Tacos!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Chipotle Barbacoa Bowls with Cilantro Brown Rice and Corn Salsa (Gluten-Free)

Who doesn't love Chipotle, right? Even my picky kids can find something to eat at Chipotle. But most of the meat is a little on the spicy side for them, and feeding a family of 5 there isn't what I'd call cheap. So we're having our own homemade chipotle night at home, and the best part is the leftovers that we can eat for days. Yum!

The first thing I do is get the beef ready in the crockpot, but I'll post that later once it's all done and I have pics. Next I make the salsa so it has time to sit in the fridge and blend all the flavors together. Here is the corn salsa recipe...
Ingredients:

• -1 can corn or about 14-15 oz. of frozen/cut off the cob corn
• -1 diced tomato
• -1/2 diced red onion
• -1 or 2 jalapeños (depending on your spice preference)
• -2 tbsp. chopped cilantro
• -juice of 1.5 limes
• -salt and pepper to taste

Now this is very easy- you just chop it all up and combine in a medium size bowl.

Now onto the rice. I prefer to use brown rice but you can also use white or basmati. I prefer the stiffer consistency of the brown, and of course it's better for you.

Ingredients:

• - 1 cup brown rice
• -3 tbsp. butter or oil
• - 2 cups water
• - juice of 1/2 lime
• -1 tsp. salt
• -3 tbsp. chopped cilantro

Directions:
1. Cook rice in water and butter until tender and fluffy. Remove from heat.
2. Add lime juice, salt and cilantro and stir.

So easy!

All that's left is the barbacoa beef. I make this in the slow cooker but you could also make in pressure cooker I guess. It has to cook until the beef is easily shredded with a fork, about 7-8 hours. It calls for 2-3 chipotle peppers in adobe sauce, but you have to buy a whole can, so my tip is to put the rest in a small freezer bag and freeze until you need them again. They're not something I cook with often so they go bad if I keep in the refrigerator.

Ingredients:

• -2-3 lbs. beef round or bottom roast
• -5 cloves garlic
• - medium chopped onion
• - juice of 1/2 lime
• -2-3 chipotle peppers in adobe sauce
• -1 tbsp. cumin
• -1 tbsp. oregano
• -3 bay leaves
• -1 cup water
• -salt and pepper to taste

Directions:
1. Place all ingredients except bay leaves and roast in food processor until pureed.

2. Place Roast in slow cooker and pour mixture on top.  Add bay leaves and cook on low 7-8 hours until beef is shred able with fork.

3. Remove bay leaves and shred beef on a plate then return to sauce in slow cooker and cook and additional hour or so.
4. Serve with rice and beans or on tacos.

My kids prefer tacos to bowls so I always heat up some corn tortillas for them to eat. I also but the queso or Mexican shredded cheese versus cheddar to really get that Chipotle feel. I serve with the all natural sour cream and On the Border tortilla chips, or I fry my own with the corn tortillas.

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!