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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