Corny’licious salsa

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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
Cooked to Perfection
New Iberia, LA (pop. 30,617)
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.
Make it Your Way...

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


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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 was so good, and my husband had what was left that evening with tostitos .... have a wonderful evening...

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