Corn Salsa

By margiekyle

This corn salsa can also be made with fresh corn, especially if it's summer when it's at its peak. A delicious dip for chips.

Ingredients

• 1 (15-ounce) can yellow corn, drained
• 1 (15-ounce) can white corn, drained
• 1 (4-ounce) can green chiles, drained, chopped
• 1 (2.5-ounce) can sliced black olives, drained
• 4 scallions, finely chopped
• 2 tomatoes, finely chopped
• 2 jalapeño peppers, seeded and chopped
• 3 tablespoons white vinegar
• 1/3 cup olive oil
• Kosher salt
• 1 tablespoon fresh cilantro, finely chopped

Details

Servings 5
Preparation time 75mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 1

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapeños, 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.