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Appetizer Recipes

2-Minute Corn Salsa

Summary

The vibrant combination of sweet yellow corn with zesty salsa is perfect as-is or with any of the optional add-ins. Try pan roasting the corn for a simple flavor twist that will impress friends and family.

What You Need

  • 1 jar (24 oz.) chunky salsa, mild, medium or spicy, as desired
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
  • Optional add-ins:
  • 1/4 cup chopped fresh cilantro or sliced green onion
  • 1/2 tsp. ground cumin
  • 1 tsp. grated lime zest
  • 1 small avocado, diced
  • 3/4 cup canned black beans, rinsed and drained
  • Finely diced jalapeño, to taste

Instructions

  1. STIR together salsa and corn.
  2. STIR in any of the add-ins, as desired.
  3. CHILL at least 2 hours before serving with tortilla chips, sweet potato chips, pita chips, bell pepper strips or sliced cucumber.
Cooking time (duration)

Prep Time: 5 minutes

Number of servings (yield)

12 servings

Category

Appetizer

Related

Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes

Variation:

For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.

Variation:

For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.

Variation:

For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.

Variation:

For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.

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