Home > Recipes > Corn Salsa

Corn Salsa Recipe

I grow my own tomatoes, peppers, garlic and herbs to use in all of my cooking. Fresh ingredients make this salsa special. My recipe ideas come from combining foods I've enjoyed.—Dave Fisher, Ten Mile, Tennessee

This recipe is:

Quick

[X]

Rate Corn Salsa Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Corn Salsa Recipe

Prep: 10 min. + chilling

Yield: 16 Servings

10 10

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
1 medium tomato, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped pickled jalapeno peppers
1 teaspoon juice from pickled jalapenos
2 tablespoons vinegar
2 tablespoons cider or red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Directions

Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 4 cups.

Nutritional Facts 1 serving (1/4 cup) equals 29 calories, 1 g fat (trace saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Corn Salsa in Taste of Home August/September 1997, p47