1-12 oz. can Corn, Do Not Drain
1 Large Roma Tomato, Finely Diced
1/2 Medium Red Onion, Finely Chopped
1 Small Jalapeño Pepper, Finely Chopped
1/4 cup Cilantro, Finely Chopped and Loosely Packed
1 Chipotle Chili, Stemmed, Seeded, and Finely Chopped
1/4 cup Rice Vinegar
1 tsp. Ground Cumin
1 tsp. Ground Cayenne Pepper
Salt and Freshly Ground Pepper, To Taste
1/4 cup Melted Butter, Divided
2 cups Lamb Weston Lamb’s Supreme® Skillet Brown’s, Frozen

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Add all the ingredients but potatoes and half the butter in a sauce pot and cook over moderate heat; do not boil. In another pan, sauté potatoes in the remaining butter just until golden brown, then add to other ingredients. Mix salsa well, then transfer to serving bowl.

Chef’s Tip: Accompany with tortilla chips.

Yield: 6 Servings