Corny’licious salsa

Irisa Raina Recipe 9

By Irisa Raina 9 Irisa

When I make a large batch of this, I freeze some “portioning it “ for soups and stews. Adds another level of flavor to what I’m making that day.

I have also served this as a side dish with BBQ.

I have tripled this recipe and put them in Mason jars, and do a water bath processing.

Depending on how much heat you like, you can add more or less of the jalapenos.

This is such an easy and refreshing salsa for the summer.


Recipe Rating:
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Prep Time:
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Ingredients

16 ounce bag frozen whole kernel corn
2 small cans mexi-corn, drained but reserved
1/3 cup roasted red peppers chopped
1 medium onion, finely chopped
3 jalapeno peppers chopped
1 orange pepper chopped
2 tablespoons white vinegar
¼ cup white sugar
1 & ½ tablespoon salt
1 & ½ tablespoon fresh ground pepper
1/4 cup water
Janet Tharpe

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Directions Step-By-Step

1
Defrost the frozen corn.
2
Drain the Mexi-corn “ reserving the liquid “ add corn & roasted red peppers to the defrosted corn.
3
In a small pot put the juice from canned corn, add the onions, black pepper, jalapeno peppers, orange pepper, vinegar, water, sugar & salt.
4
Heat the mixture on low, stirring till the sugar and salt is dissolved.
5
Cool slightly, and pour over corn mixture. Mix the salsa and refrigerate.