Prep time 5 min.


1 jar (24 oz.) chunky salsa, mild, medium or spicy, as desired

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained

Optional Add-ins:

  • 1/4 cup chopped fresh cilantro or sliced green onion
  • 1/2 tsp. ground cumin
  • 1 tsp. grated lime zest
  • 1 small avocado, diced
  • 3/4 cup canned black beans, rinsed and drained
  • Finely diced jalapeño, to taste


  1. Stir together salsa and corn.

  2. Stir in any of the add-ins, as desired.

  3. Chill at least 2 hours before serving with tortilla chips, sweet potato chips, pita chips, bell pepper strips or sliced cucumber.

VARIATION: For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.

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