• Home
  • About Me
  • Contact
    • Privacy Policy
  • Recipe Index
    • Appetizer
    • Breakfast
    • Sides
      • Salads
      • Vegetables
    • Dinner
      • Chicken
      • Quick & Easy
      • Slow Cooker
      • Soup
      • Meatless
    • Dessert
      • Bars
      • Cakes
      • Cookies
    • Healthy
      • Breakfast
      • Dinner
      • Snacks
    • Holiday
      • Valentines
      • St. Patricks
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Life In AZ
  • Resources

Sheryl’s Corn Salsa

July 25, 2014 By Adell 2 Comments

This corn salsa is very addicting! 

Lately I have been really in the “nesting” mode! I got the babies room painted and now I just need to finish up the drapes and get fabric for the crib skirt and a pillow. And I am trying not to think too much about my son starting kindergarten in less than 2 weeks! Ah! I’m excited for him to start school but makes me sad at the same time. My little boy is growing up 🙁

My mother-in-law introduced me to this salsa years ago. And now we always find a way to add this to the menu when we are up visiting them in Utah. When we were there a few weeks ago she made this and served it with some tamales smothered in a great tomatillo green sauce. It was a delicious, easy dinner. This salsa is great as an appetizer or side dish or a midnight snack! 🙂

Find any excuse to make this salsa, you will not regret it!

Corn Salsa
 
Print
This is a fresh cold corn salsa that is irresistible with salty chips!
Author: Adell Goff
Ingredients
  • 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
Instructions
  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.
Notes
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).
3.2.2925
Related Posts Plugin for WordPress, Blogger...

Filed Under: Appetizer, Sides

« Oatmeal Fudge Bars
Microwave Chocolate Sauce »

Comments

  1. Cathy McInnes says

    July 27, 2014 at 8:22 pm

    I love corn salsa and this looks beyond amazing! PINNED and making to go with my tacos tonight! 🙂
    Saying hello from craft o manics link party!
    Cathy @ three kids and a fish

    Reply
  2. Mayje says

    July 28, 2014 at 12:07 pm

    Hi! Dropping by from Craft O Maniac link party. I also love salsa and your corn salsa recipe looks interesting. I will definitely try it. Thanks for sharing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

Get Posts in Your Inbox!

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Privacy Policy

More Recipes

Looking For Something?

Categories

Archives

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · Blog Design by Key Lime Digital Designs · Log in