Corn Salsa

The Food Network shares Trisha Yearwood’s recipe for corn salsa…perfect to try this Labor Day Weekend!

  • 1 15 -ounce can yellow corn, drained
  • 1 15 -ounce can white corn, drained
  • 1 4 -ounce can chopped green chiles, drained
  • 1 2 .5-ounce can sliced black olives, drained
  • 4 scallions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • 1/3 cup olive oil
  • Kosher salt
  • 1 tablespoon finely chopped fresh cilantro

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.

Just before serving, add the cilantro to the salsa.


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