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Corn Salsa


This corn salsa can also be made with fresh corn, especially if it's summer when it's at its peak. A delicious dip for chips.

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Rate this recipe 4.4/5 (7 Votes)


  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can white corn, drained
  • 1 (4-ounce) can green chiles, drained, chopped
  • 1 (2.5-ounce) can sliced black olives, drained
  • 4 scallions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 jalapeño peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • 1/3 cup olive oil
  • Kosher salt
  • 1 tablespoon fresh cilantro, finely chopped


Servings 5
Preparation time 75mins
Cooking time 75mins
Adapted from


Step 1

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapeños, 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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