Description
A vibrant, no-cook dip that combines sweet corn, green chiles, juicy grape tomatoes, black olives, and fresh cilantro for a zesty, crowd-pleasing appetizer.
Ingredients
Scale
- 12 oz fresh or frozen sweet corn
- 4 oz diced green chiles, undrained
- 10 oz grape tomatoes, finely diced
- 3–4 green onions, finely sliced
- 4.25 oz can of chopped black olives
- 1/3 cup chopped cilantro
- 1 jalapeno, deveined, deseeded & diced
- 1.5 tablespoons canola oil
- 1.5 tablespoons white vinegar
- 1 teaspoon minced garlic, generous
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
Instructions
- In a large bowl combine the corn, diced green chiles, grape tomatoes, green onions, and black olives.
- Stir in the chopped cilantro, diced jalapeno, canola oil, white vinegar, minced garlic, salt, chili powder, and ground cumin.
- Mix until all ingredients are evenly coated and the flavors meld.
- Taste and adjust seasoning if needed, then cover and refrigerate for at least 15 minutes before serving.
- Serve the dip with tortilla chips, sliced veggies, or crusty bread.
Notes
This dip can be made ahead of time; keep refrigerated up to 2 days. For extra heat, add more jalapeno or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: salsa, dip, corn, green chile, Mexican, party snack