Corn Salsa

An overhead flatly of some of the salsa ingredients. Three cloves of garlic, a halved lemon, corn niblets in a bright blue bowl, chopped red peppers in a yellow bowl, white onion in a lime green bowl. There's also a cutting board of spices.
 

This simple recipe is from our wonderfully 1970s “Recipe Collector” binder. The one that holds a slew of index card recipes from friends, newspapers, parties— all in different styles of handwriting, some yellowed, some with ingredients stained into the paper. This particular recipe came from a baby shower where my mom knew hardly anyone, so she befriended the dish of corn salsa (which, as her daughter, I now understand where I get that from).

Fresh and vibrant for summer, this corn salsa is a perfect outdoor dish (or great to take to a party where you don’t know anyone). You can opt for fresh corn, add in some cilantro, switch up the peppers— make it your own!

Ingredients

  • 2 cans niblets corn

  • 1 red pepper, chopped

  • 1/2 onion, chopped

  • 2 cloves garlic, minced

  • 1/3 cup olive oil

  • 1/4 cup lemon juice

  • 3 tablespoons apple cider vinegar

  • 1 teaspoon oregano

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

Method

Make the salsa the night before. Add 4 cubed avocados before serving.

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recipesMegan Crawfordrecipe, salsa, corn salsa, easy recipe, megan crawford, summer salsa, vegetarianComment