Corny’licious salsa

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

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

The Cook

Irisa Raina Recipe 9
x2
Cooked to Perfection
New Iberia, LA (pop. 30,617)
Irisa
Member Since Mar 2012
Irisa's notes for this recipe:
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.
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Directions

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.
Comments

5 comments

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user Pat Duran kitchenchatter - Jun 1, 2012
Mmm mmm mmm m mm! I will be making this soon- thanks for the share.
user Irisa Raina 9 Irisa - Jun 1, 2012
Pat you are such a sweet lady...thank you for always having something nice to say.
user Pat Duran kitchenchatter - Jun 1, 2012
I only say what is true. :)
user Irisa Raina 9 Irisa - Jun 1, 2012
:-)Well I hope you enjoy this....I made it a few months ago....and served it with BBQ-ed shrimp...and a salad.....it was so good, and my husband had what was left that evening with tostitos .... have a wonderful evening...

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