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Corn Salsa

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 2
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Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first!
Updated Mar 25, 2014
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Ingredients

  • 1 can (15.25 ounces) whole kernel corn, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 jalapeño chili, seeded and finely chopped
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sliced green onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Steps

  • 1
    Mix all ingredients.
  • 2
    Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Tips from the Betty Crocker Kitchens

  • tip 1
    Corn salsa makes a great topper for chili and taco salad, is a tasty side to fish and poultry and adds real zip to hot dogs and burgers.
  • tip 2
    Perk up the color by using red and purple bell peppers.
  • tip 3
    Garnish this zesty salsa with chopped fresh cilantro.

Nutrition

60 Calories, 2 g Total Fat, 2 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380 mg
Potassium
140 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
16%
16%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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