Spicy Corn Salsa
- 3 c. Corn – fresh, cooked and cut off the cob
- 14.5 oz. Tomatoes – canned, diced with jalapenos
- 1/2 c. Zesty Italian Dressing
- 1/2 c. Onion – diced
- 1 tsp. Garlic – minced
- 1 tsp. Cumin – ground
- 3/4 tsp. Chili Powder
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
- Corn Chips
In a medium bowl, combine all the ingredients. Cover and marinate in refrigerator overnight. Serve with corn chips.
Submitted by Bonnie Mortimer, Mount Pleasant
Finalist – Sweet Corn
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest