Corn Salsa Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

1/4 cup: 29 calories, 1g fat (0 saturated fat), 0 cholesterol, 154mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 4 cups.
Originally published as Corn Salsa in Taste of Home August/September 1997, p47

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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mdpurf User ID: 2611455 21511
Reviewed Dec. 29, 2011

"people who don't like vegetables will eat this and request it again."

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