Corn Salsa

August 17, 2015

Corn Salsa

  • 2 c. Corn – fresh (blanched and cut off cob), frozen (thawed) or canned (drained)
  • 1/2 c. Red Beans – drained
  • 1/2 c. Tomatoes – fresh or canned, diced
  • 1 tsp. Jalapeno Pepper – diced
  • 1 T. Garlic – fresh, minced
  • 1/3 c. Red Onion – finely chopped
  • 1 T. Olive Oil
  • 1 T. Cilantro – fresh, chopped
  • 1 T. Sugar
  • 1 T. Lime Juice
  • Sour Cream – (optional topping)
  • Mexican Cheese – grated (optional topping)

Mix above ingredients (except toppings) in a bowl. Top with sour cream and cheese if desired. Serve with corn chip dippers.

Submitted by Kathy Rohrbaugh, Shrewsbury

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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