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Corn Off The Cob Salsa
Recipe Tags:
Prep Time:
15 minutes
Serves:
4
For the pork rind lover that can't get enough of corn. With this versatile salsa recipe, you have a choice of either fresh or can corn. We recommend spicing it up with Southern Recipe Hot & Spicy Pork Rinds.
Ingredients
- Corn Off The Cob Salsa:
• Southern Recipe Pork Rinds for dipping the salsa
• 8 ears Corn or 1 can yellow corn and 1 can white corn, drained
• 1 (can 4 oz) Green chiles, drained and chopped
• 1 can (2.5 oz) Black olives, drained and sliced
• 2 Tomatoes, finely chopped
• 2 Jalapeño peppers, seeded and chopped
• 3 Tbsp. White vinegar
• 1/3 cup Olive oil
• 1/4 tsp. Salt
• 1 Tbsp. Fresh cilantro, finely chopped
Preparation
1. Boil corn until tender.
2. Remove corn from water and let cool.
3. Cut kernels from each cob and place in a large bowl.
4. In a medium bowl, mix corn kernels, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil, and salt.
5. Chill the mixture in the refrigerator for at least 1 hour.
6. Just before serving, add chopped cilantro and toss gently.
7. Serve cold or at room temperature.
Recipe Category:
Dip, Appetizer
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