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corny’licious salsa

★★★★★ 1
Irisa avatar
a recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

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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★★★★★ 1
prep time 5 Min
cook time 5 Min

Ingredients For corny’licious salsa

  • 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

  • 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.
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