corn salsa

corn salsa

I love fresh vegetables—especially in the summer. We always had a garden at home, and there just isn’t anything quite like a homegrown tomato. This recipe pairs corn with garden-fresh tomatoes, jalapeño peppers, and cilantro. The resulting salsa is mouth-wateringly good and very easy to make. I serve it at summer birthday parties and on Super Bowl Sunday.
SERVES 20

1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2½-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeño peppers, seeded and chopped
3 tablespoons white vinegar
⅓ cup olive oil
½ teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping

Mix the corn, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil, and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

Substitute Fritos Scoops for plain tortilla chips. More salsa per bite!