Creole Corn Salsa

  • Yield: 8 servings


1 (16-ounce_ can whole kernel corn, drained
1cup chopped tomatoes, drained
1/2cup onions, chopped
1/2teaspoon garlic, minced
1/4cup green pepper, chopped
2tablespoons olive oil
2tablespoons lime juice
2tablespoons vinegar
1teaspoon Creole seasoning


  1. In a large bowl, mix corn, tomatoes, onions, garlic and pepper.  With a wire whisk, in a separate small bowl, mix olive oil, lime juice, vinegar and Creole seasoning.  Our dressing over vegetables, and blend well.  Cover and refrigerate for 1 to 2 hours before serving.  Serve with tortilla chips.

Tips from our Test Kitchen: This nourishing dip is also good on pita chips.

—Mary Shivers, Ada, Okla.