Corn salsa is super versatile!  This particular corn salsa recipe makes a lot — so it’s a great one for large parties & festive weekends like the 4th of July.  Works wonderfully as a salsa with tortilla chips or Fritos, but also makes a great topping for salads, wraps, or our favorite… fish tacos! 🙂  Plan ahead though, this salsa has to sit overnight in the fridge before it is ready to serve!

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Corn Salsa
Corn Salsa recipe
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Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Passive Time 8-14 hours
Servings
people
Ingredients
  • 1 bag corn frozen
  • 2 cans shoepeg corn drained & rinsed
  • 2 cans beans drained & rinsed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1 large onion diced
  • 4 stalks celery diced (optional)
  • 1 cup olive oil
  • 1 cup apple cider vinegar
  • 3/4 cup sugar
Course Appetizers
Cuisine Gluten-Free, Kid-Friendly, Vegetarian
Passive Time 8-14 hours
Servings
people
Ingredients
  • 1 bag corn frozen
  • 2 cans shoepeg corn drained & rinsed
  • 2 cans beans drained & rinsed
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 1 large onion diced
  • 4 stalks celery diced (optional)
  • 1 cup olive oil
  • 1 cup apple cider vinegar
  • 3/4 cup sugar
Corn Salsa recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl, toss together all the vegetables & beans.
  2. In a saucepan, mix together the oil, vinegar & sugar. Stirring constantly over medium high heat, bring liquid to a boil.
  3. Pour hot liquid over corn salsa.
  4. Cover & refrigerate for 8-14 hours. Drain & serve.
Recipe Notes

*Black beans, pinto beans, black-eyed peas, red beans, garbanzo beans all work great in this recipe!

ENJOY!

 

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