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
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
-
Step1Mix all ingredients.
-
Step2Cover 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;Tips from the Betty Crocker Kitchens
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