Corn Salsa

Corn Salsa

Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first!

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

2

1/3

1
can (15.25 ounces) Green Giant® whole kernel corn, drained
1
can (4.5 ounces) 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
  1. Mix all ingredients.
  2. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.
Makes 2 1/3 cups salsa
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
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.
Variation
Perk up the color by using red and purple bell peppers.
Special Touch
Garnish this zesty salsa with chopped fresh cilantro.

Nutrition Information:

1 Serving (1 Tablespoon)
  • Calories 60
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 380 mg;
  • Total Carbohydrate 11 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.