At the May 16th meeting of the
PGRS we all took food to share for lunch. Bill and I took a corn
salsa that a lot of people liked and asked for the recipe. So
here it is. It is easy and a good summer accompaniment. On the
health scale it’s not too bad, either. Enjoy!
This is intended to be served at
room temperature with Scoops or similar corn chips.
1 can of corn (drained) Mix with
chopped fresh veggies of your choice. For each can, I usually
add a few tablespoons of onion, a few ribs of celery, some red
pepper and some yellow or orange pepper. (It’s also good with
carrots fresh parsley and any other veggies your family likes.)
Dressing: In a small saucepan mix
Mix and bring to a boil. Stir for
about a minute until sugar is dissolved. Pour over your veggie
mixture. It needs to sit for about an hour to take on flavor,
but can be eaten right away. It should be served at room temp so
the oil does not “clot”.
For a large crowd I use 3 or 4
cans of corn and alter the rest accordingly. Three or 4 cans are
enough to fill a large mixing bowl.