Cool Corn Salsa


  • 3 cups corn kernels
  • 2 Anaheims, roasted, peeled, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 Tbsp diced red onion
  • 1 bunch fresh chives, sliced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • salt, freshly ground pepper and tabasco to taste
  1. Blanch corn kernels in boiling salted water until water returns to boil.
  2. Drain and rinse with cold water. Transfer to mixing bowl.
  3. Add Anaheim and red bell peppers, onion and chives and mix
  4. In small bowl whisk together red wine vinegar, oil, salt, pepper and 2 or 3 dashes tabasco
  5. Pour over corn mixture, toss well and serve at room temperature or chill


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