Corn Salsa


I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Recipe From

Provided by Jeannine Maxwell

Time 15m

Yield 6

Categories Appetizers and Snacks,Dips and Spreads Recipes,Salsa Recipes,Corn Salsa Recipes


  • Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Easy Corn Salsa image

Number Of Ingredients: 9


  • 1 (15.25 ounce) can sweet corn, drained
  • 1 orange bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 red onion, chopped
  • 1 tablespoon chopped fresh cilantro, or more to taste
  • 1 tablespoon fresh lime juice, or to taste
  • ½ teaspoon crushed red pepper
  • 1 teaspoon honey
  • salt and black pepper to taste


Recipe From

Provided by Trisha Yearwood

Time 1h15m

Yield 12 servings

Categories appetizer


  • Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

Corn Salsa image

Number Of Ingredients: 12


  • One 15-ounce can yellow corn, drained
  • One 15-ounce can white corn, drained
  • One 4-ounce can chopped green chiles, drained
  • One 2 1/2-ounce can sliced black olives, drained
  • 4 green onions, minced
  • 2 medium tomatoes, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon finely chopped fresh cilantro
  • Tortilla chips, for dipping


Recipe From

Provided by Food Network Kitchen

Time 20m

Yield 15 minutes


  • Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
  • If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
  • Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Almost-Famous Corn Salsa image

Number Of Ingredients: 9


  • 1/2 small poblano chile pepper, seeded
  • 3 teaspoons extra-virgin olive oil
  • Kosher salt
  • 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar


Colorful corn salsa is sure to be a hit with family and friends. It's an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever's on the grill.-Shirley A. Glaab, Hattiesburg, Mississippi

Recipe From

Provided by Taste of Home

Time 20m

Yield 5 cups.

Categories Appetizers


  • In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat., Chill until serving. Serve with your favorite snack chips or grilled meats.

Quick and Easy Corn Salsa image

Number Of Ingredients: 13


  • 3 cups frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 5 green onions, thinly sliced
  • 1 medium sweet red pepper, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • Dash cayenne pepper
  • 2/3 cup minced fresh cilantro

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