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Corn Salsa

Corn Salsa recipe image
This fresh corn salsa is a burst of summer flavor in every bite. The sweetness of the canned corn contrasts beautifully with the sharp acidity of white wine vinegar and the gentle heat from fresh jalapenos. It&# 226;ÂÂs incredibly easy to make, requiring no cookingâÂÂjust chopping and mixing. The green bell peppers and onions add a satisfying crunch, while the vegetable oil helps bind the flavors together. This versatile salsa is perfect as a topping for grilled fish, chicken, or steak, or served alongside tortilla chips for a healthy snack. ItâÂÂs a vegan-friendly dish that brings a zesty, garden-fresh taste to any meal, making it a staple for summer barbecues and casual weeknight dinners.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 416.1
Dietary: Vegan, Vegetarian
Description
This fresh corn salsa is a burst of summer flavor in every bite. The sweetness of the canned corn contrasts beautifully with the sharp acidity of white wine vinegar and the gentle heat from fresh jalapenos. It&# 226;ÂÂs incredibly easy to make, requiring no cookingâÂÂjust chopping and mixing. The green bell peppers and onions add a satisfying crunch, while the vegetable oil helps bind the flavors together. This versatile salsa is perfect as a topping for grilled fish, chicken, or steak, or served alongside tortilla chips for a healthy snack. ItâÂÂs a vegan-friendly dish that brings a zesty, garden-fresh taste to any meal, making it a staple for summer barbecues and casual weeknight dinners.
Ingredients
  • 16 ounce Corn; Canned, Drained (1 can)
  • 4 ounce Green Chilies; Canned, Drain
  • 1 ea Jalapeno Chile; *
  • 1/4 cup Green Bell Pepper; Chopped
  • 1/4 cup Green Onions w/tops; Sliced
  • 2 tablespoon White Wine Vinegar
  • 1 tablespoon Vegetable Oil
  • 1/4 teaspoon Salt
Directions
  1. 1
    Drain the canned corn thoroughly to remove excess liquid.
  2. 2
    Drain the canned green chilies and finely chop them if they are large.
  3. 3
    Remove the stem and seeds from the jalapeno chile, then finely chop it.
  4. 4
    In a medium mixing bowl, combine the corn, green chilies, chopped jalapeno, green bell pepper, and sliced green onions.
  5. 5
    Add the white wine vinegar, vegetable oil, and salt to the bowl.
  6. 6
    Toss all ingredients together until evenly coated and well combined.
  7. 7
    Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  8. 8
    Stir gently before serving with tortilla chips or as a topping for grilled meats.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 416.1kcal
% Daily Value *
Total Fat 9.7g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 1284.9mg54%
Total Carbohydrate 84.6g29%
Dietary Fiber 12.7g51%
Sugars 17.6g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, salsa, jalapeno, green, chilies, bell, pepper, onions, vinegar, vegan, mexican, dip, fresh, spicy, summer, grilling, taco, topping, easy, no-cook
Read it online: https://www.chefs-mate.com/recipe/corn-salsa/