Food Blogs
Corn Salsa Recipe
I love fresh vegetables—especially in the summer. We always had a garden at home, and there just isn’t anything quite like a homegrown tomato. This recipe pairs corn with garden-fresh tomatoes, jalapeño peppers, and cilantro. The resulting salsa is mouth-wateringly good and very easy to make. I serve it at summer birthday parties and on Super Bowl Sunday.
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Ingredients
- 1 15- ounce can yellow corn drained
- 1 15- ounce can white corn drained
- 1 4- ounce can chopped Green Chiles drained
- 1 2 ½-ounce can sliced black olives drained
- 4 green onions minced
- 2 medium tomatoes finely chopped
- 2 jalapeno peppers seeded and chopped
- 3 tablespoons white vinegar
- cup ⅓olive oil
- teaspoon ½salt
- 1 tablespoon finely chopped fresh cilantro
- Tortilla chips for dipping
Ingredients
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Instructions
- Mix the corn, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil, and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
Recipe Notes
Substitute Fritos Scoops for plain tortilla chips. More salsa per bite!
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