Lori Taylor, The Produce Mom uses Garwood Farm's Indiana Sweet Corn when preparing Mexican Corn on the Cob and salsa. If you don't have fresh corn you can with canned & frozen corn when making the salsa!
CORN FUN FACTS:
- Each American Consumes 25 lbs.
- 32 percent of the world's corn supply grown in the United states.
-The U.S. is the largest producer of corn 20 bu/acre 123.4 bu/acre
Corn salsa is super versatile! This recipe makes a lot - so it's a great one for large parties & festive weekends like the 4th of July! Works wonderfully as a salsa with tortilla chips or fritos, but also makes a great topping for salads, wraps, or my favorite… fish tacos ! Plan ahead though, this salsa has to sit overnight in fridge before it is ready to serve!
- 1 bag frozen corn
- 2 cans shoepeg corn, drained & rinsed
- 2 cans beans (black, pinto, black eyed peas, red beans, garbanzo… whatever you prefer!), drained & rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, diced
- 4 stalks celery, diced (optional)
- 1 jalapeno pepper, diced (optional)
- 1 cup olive oil
- 1 cup apple cider vinegar
- 3/4 cup sugar
In a large bowl, toss together all the vegetables & beans. In a saucepot, mix together the oil, vinegar & sugar. Stirring constantly over medium high heat, bring liquid to a boil. Pour hot liquid over corn salsa. Cover & refrigerate for 8-14 hours. Drain & serve.
Yields approximately 18 servings.
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