Prep: 15 Mins
This crunchy fresh salsa is packed with flavor and color. Increase the portion of jalapeños for a spicier dish.

Corn Salsa


  • 1 can 15.25-oz. whole kernel corn, drained
  • 1 can ORTEGA Diced Green Chiles, 4 oz. each, drained
  • 1 green bell pepper, seeded and chopped
  • 1 jalape


Combine corn, green chiles, bell pepper, jalapeño, green onions, vinegar, oil and salt in a large bowl and mix well. Cover and refrigerate until chilled, about 1 hour.

Makes about 3 cups.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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