Corn Salsa

Total Time:1 hr 15 min Prep:15 min Inactive:1 hr
Yield: Servings: about 5 cups Level: Easy

Ingredients
1 15 -ounce can yellow corn, drained
1 15 -ounce can white corn, drained
1 4 -ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
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Directions
1 Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
2 Just before serving, add the cilantro to the salsa.
Recipe courtesy of Trisha Yearwood for Food Network Magazine

http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.html


Mexican Corn Salsa

Ingredients
1 (14oz bag) Ultimate Southwest Blend frozen pack (contains corn, black beans, chilis, red peppers & roasted onions)
1-1/2 cups frozen whole kernel corn
4 tbsp butter
2 tsp chili powder
1 tsp cumin
2 tbsp mayonnaise
2 tbsp lime juice
3 tbsp chives
2 tsp each Salt/Pepper
Instructions
Combine corn & corn blend, butter & seasonings (except chives) in a large skillet & saute for 7-10 minutes, or until corn starts to crisp & brown on the edges & beans are softened.
Add in mayo & lime juice & stir well.
Transfer to serving bowl, garnish with chives & serve with tortilla chips.

http://www.kleinworthco.com/2016/05/mexican-corn-salsa.html