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corny’licious salsa

(1 RATING)
65 Pinches 2 Photos
Irisa avatar
New Iberia, LA
Updated on Jun 1, 2012

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.

prep time 5 Min
cook time 5 Min
method ---
yield

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

How To Make corny’licious salsa

  • Step 1
    Defrost the frozen corn.
  • Step 2
    Drain the Mexi-corn “ reserving the liquid “ add corn & roasted red peppers to the defrosted corn.
  • Step 3
    In a small pot put the juice from canned corn, add the onions, black pepper, jalapeno peppers, orange pepper, vinegar, water, sugar & salt.
  • Step 4
    Heat the mixture on low, stirring till the sugar and salt is dissolved.
  • Step 5
    Cool slightly, and pour over corn mixture. Mix the salsa and refrigerate.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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