Corny’licious salsa

Irisa Raina 9


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.

★★★★★ 1 vote
5 Min
5 Min


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


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

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