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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 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


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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