Corn Salsa

A bright, crunchy corn salsa that comes together from canned pantry staples in about 5 minutes, then just needs an hour in the fridge to let the flavors meld. Sweet corn, green chilies, fresh jalapeño, bell pepper, and scallions dressed with white wine vinegar and a drizzle of oil.

The jalapeño brings the heat while the canned green chilies add a milder, roasted pepper flavor underneath. Together they give the salsa two layers of chile flavor instead of just one-note heat. White wine vinegar keeps things tangy and fresh without the heaviness of lime.

This works with tortilla chips, obviously. But it’s also a knockout topping for grilled chicken, fish tacos, or spooned over a black bean bowl.

Kitchen Tips

• Drain the corn and green chilies thoroughly. Canned liquid dilutes the salsa and makes it watery.
• Seed the jalapeño completely if you want mild heat. Leave a few seeds in if you like it spicier.
• Chop everything roughly the same size as the corn kernels for a consistent texture in every scoop.
• Give it the full hour in the fridge. The vinegar needs time to pull the flavors together. Straight from the bowl, it tastes like separate ingredients.

Variations

• Add diced fresh tomato and a handful of chopped cilantro for a more traditional salsa look.
• Char the corn in a dry skillet before mixing for a smoky, caramelized sweetness.
• Stir in canned black beans for a heartier salsa that doubles as a side dish.