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Corn Off The Cob Salsa

Recipe Tags:

Cheese | Easy | Feta Cheese Spread | Gluten-Free | recipe | recipes | Side | Veggie

Prep Time:

15 minutes



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.


    Corn Off The Cob Salsa:

    • Southern Recipe Pork Rinds for dipping the salsa
    • 8 medium ears of corn or 1 can yellow corn and 1 can white corn, drained
    • 1 (4 oz) can chopped green chiles, drained
    • 1 (2.5 oz) can sliced black olives, drained
    • 2 medium tomatoes, finely chopped
    • 2 jalapeño peppers, seeded and chopped
    • 3 Tbsp. white vinegar
    • 1/3 cup olive oil
    • 1/4 tsp. salt
    • 1 Tbsp. finely chopped fresh cilantro


Boil corn until tender.
Remove from water and let cool.

Cut kernels from each cob and place in a larger bowl.

Mix the corn, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour.

Just before serving, add in the cilantro.

Recipe Category:

Dip, Appetizer

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