Recipe
Appetizer
Chipotle Corn Salsa
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10 oz each) cans Hy-Vee diced tomatoes and chipotle peppers | ||
| 1 ½ c. Hy-Vee frozen corn, prepared according to package directions | ||
| ¾ c. diced red bell pepper | ||
| ½ c. diced red onion | ||
| ¼ c. chopped fresh cilantro | ||
| 2 jalapeno peppers, seeded (if desired) and finely chopped | ||
| 2 tbsp. Hy-Vee lime juice | ||
| 1 tbsp. Hy-Vee Select olive oil |
Directions
- Drain 1 can of diced tomatoes and combine with 1 undrained can tomatoes, corn, red bell pepper, red onion, cilantro, jalapeno peppers, lime juice and olive oil in a large bowl. Stir well, cover and refrigerate for at least 1 hour before serving.
Nutrition facts
Servings
20 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 45mg
- Total Carbohydrates: 3g
- Protein: 0g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Hy-Vee diced tomatoes and chipotle peppers label.