If you have been to a cookout with me in the past 4 years, then chances are you have eaten this salsa, but why stop a good thing?  Really though, I’ve made this salsa several times over the past few years (I have the recipe memorized) and it’s great to bring out in the summertime.  My Aunt Beth made it at a family function once, shared the recipe with me, and the rest is history… So when Sarah and Daniel had a cookout for Daniel’s birthday over Memorial Day weekend, I knew exactly what I was bringing.

Sweet Corn Salsa

  • 1 can black eyed peas, rinsed and drained
  • 1 can shoepeg corn, drained
  • 3 roma tomatoes, diced
  • 1 green pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 jar Braswell’s red pepper relish (can be found in condiments aisle near jellies)
  • 1 pack dry Italian dressing mix
Mix all the ingredients in a large bowl and refrigerate for an hour or more.  Serve with tortilla chips — Tortitos’ Scoops are great with it.
One of the great things about the salsa is the slight sweetness to it and flavor.  I really think that the red pepper jelly and italian dressing give it the extra flavor that has people scraping the side of the bowl, and has me making it again and again through the years.

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