Creole Corn Salsa

Creole Corn Salsa

"We love the fresh foods grown in our summer garden. This recipe is made often in the height of tomato season. It's popular with my family as a chilled dip."

Recipe

• 1 15-ounce can whole kernel corn, drained
• 1 cup drained chopped tomatoes
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/4 cup chopped green pepper
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 1 teaspoon Creole seasoning

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

Tips From Our Test Kitchen: For extra color and flair, add a 2-ounce jar of diced pimentos and use fresh cooked corn and tomatoes.

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