Corn Salsa
Corn Salsa
To kick off your end-of-summer party, serve chips alongside this mix of yellow and white corn, jalapenos, chiles and tomatoes. Dovetailing Tip: Use the ears of corn you grilled on day 3 for todays salsa, remove the corn from the cob and use it in place of the canned corn.
Prep time:
Cook time:
Yield:
Serving size: 5
Calories per serving: 239
Ingredients:
Cook time:
Yield:
Serving size: 5
Calories per serving: 239
1-15 ounce can yellow corn, drained
1-15 ounce can white corn, drained
1-4 ounce can chopped green chiles, drained
12.5 ounces can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
kosher salt
1 tablespoon finely chopped fresh cilantro
Directions:
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
Source: foodnetwork.com
Just before serving, add the cilantro to the salsa.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
