It’s nice to have a change once in awhile from the usual tomato salsa and this corn salsa is a fresh-tasting alternative. It is simple to make and goes well as a dip with chips or as a side dish.
Corn salsa recipe:
1 cup frozen kernel corn, slightly thawed (you can also use fresh corn)
1 1/4 cup baby tomatoes, chopped
2 Tbsp. zesty Italian dressing
1/4 cup purple onion, finely chopped
1 jalepeno, finely chopped*
1/4 cup cilantro, chopped
*you can make this less spicy by removing the seeds from the jalepenos. You can also give this salsa more kick by adding another diced jalepeno.
Put corn, chopped baby tomatoes, finely diced purple onion, chopped cilantro, and diced jalepeno in a bowl. Stir in the Italian dressing. Chill, covered until ready to serve.
This corn salsa can be made up to a few days ahead as long as it stays refrigerated. The bright colours of this salsa make this a beautiful dip with tortilla chips. It also goes wonderfully alongside salmon, steak or halibut.