Skip to Content
Menu

Corn Salsa

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Mar 25, 2014
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Serve this peppy salsa next to regular tomato salsa and chips, and watch this one disappear first!

Corn Salsa

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 2
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 can (15.25 ounces) whole kernel corn, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 jalapeño chili, seeded and finely chopped
  • 1/4 cup chopped green bell pepper
  • 1/4 cup sliced green onion
  • 2 tablespoons white wine vinegar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt

Instructions

  • Step 
    1
    Mix all ingredients.
  • Step 
    2
    Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 3 weeks.

Nutrition

60 Calories
2 g Total Fat
2 g Protein
11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
60
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380 mg
Potassium
140 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
16%
16%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved