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

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

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 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
  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

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MY REVIEW
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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