Quick and Easy Corn Salsa Recipe

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Quick and Easy Corn Salsa Recipe
Quick and Easy Corn Salsa Recipe photo by Taste of Home
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Quick and Easy Corn Salsa Recipe

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Colorful corn salsa is sure to be a hit with family and friends. It’s an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever’s on the grill.—Shirley A. Glaab, Hattiesburg, Mississippi
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 5 green onions, thinly sliced
  • 1 medium sweet red pepper, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2/3 cup minced fresh cilantro

Directions

In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat.
Chill until serving. Serve with your favorite snack chips or grilled meats. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Salsa in Country Woman April/May 2010, p44

Nutritional Facts

1/4 cup: 50 calories, 1g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 9g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

  • 3 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 5 green onions, thinly sliced
  • 1 medium sweet red pepper, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2/3 cup minced fresh cilantro
  1. In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat.
  2. Chill until serving. Serve with your favorite snack chips or grilled meats. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn Salsa in Country Woman April/May 2010, p44

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NancyEL User ID: 465445 177251
Reviewed Sep. 18, 2010

"My husband and I are so totally hooked on this! It doesn't last long, and I should probably make a double batch every time! I've taken it to work with me for lunch, along with some tortilla chips."

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