©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Corn Salsa

I also made this corn salsa for our Deadwood party.  It too was very yummy.

2 cups fresh corn kernels (or frozen kernels, thawed)
4 oz. can green chilies
1 jalapeno pepper, seeded and finely minced
½ green bell pepper, seeded and diced
¼ cup green onions, chopped w/tops
2 TBS White Vinegar
1 TBS Vegetable Oil
¼ tsp. kosher salt
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.  Serve with tortilla chips.

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