Corn Salsa
This is a fresh cold corn salsa that is irresistible with salty chips!
  • green pepper, chopped
  • 2 (11ounce) cans shoepeg corn, drained
  • 1 (14 ounce) can olives, chopped
  • 7-8 roma tomatoes, chopped
  • 3-4 green onions, chopped
  • 1 fresh lime, squeezed
  • 1 (good seasons) zesty italian salad dressing mix (made according to directions on package)
  • avocado, diced (optional)
  • tortilla chips
  1. Make the italian dressing according to the package directions. Set aside.
  2. Chop the green pepper, olives, roma tomatoes & green onions and put in a large bowl. Drain the corn and add to the bowl. Pour desired amount of dressing into the bowl and mix. Squeeze the fresh lime juice into the bowl.
  3. Add the avocado last. If you are not going to eat it all right away, only add avocado to what you are eating. It will store for a few days in the fridge as long as you add the avocado as you go.
  4. Serve with tortilla chips.
Shoepeg corn may be hard to find. It is a small, white colored corn and it's important you use it in this recipe. If you use yellow corn, it will work, but will taste a little different. Also, you must use the Zesty italian dressing packet (not regular).
Recipe by Baked in AZ at