Description
A vibrant, fresh dip combining sweet corn, tangy green chiles, juicy tomatoes, and zesty lime for a 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
- ⅓ C chopped cilantro
- 1 jalapeno, deveined, deseeded & diced
- 1.5 tablespoon canola oil
- 1.5 tablespoon white vinegar
- 1 teaspoon minced garlic, generous
- 1 teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 lime
Instructions
- In a large bowl combine the sweet corn, diced green chiles, grape tomatoes, and sliced green onions.
- Add the chopped black olives, chopped cilantro, and diced jalapeno.
- Stir in the canola oil, white vinegar, minced garlic, salt, chili powder, and ground cumin.
- Squeeze the juice from the lime over the mixture and mix well to combine.
- Taste and adjust seasoning if needed, then cover and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled with tortilla chips or fresh vegetable sticks.
Notes
For a milder dip, reduce the amount of jalapeno. This dip can be made up to a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: green chile corn salsa dip, appetizer, vegetarian, corn dip, salsa