Pork Rind Recipes
Corn Off The Cob Salsa
Prep Time:15 minutes
1 (4 oz) can chopped green chiles, drained
1 (2.5 oz) can sliced black olives, drained
2 medium tomatoes, finely chopped
2 jalapeño peppers, seeded and chopped
3 Tbsp. white vinegar
1/3 cup olive oil
1/4 tsp salt
1 Tbsp. finely chopped fresh cilantro
Rudolph's Pork Rinds
Boil corn until tender. Remove from water and let cool. Cut kernels from each cob and place in a larger bowl. Mix the corn, chiles, olives, onions, tomatoes, jalapeños, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add in the cilantro.
Serve with Rudolph's Original Pork Rinds or kick it up a notch with Rudolph's Chile & Lime Pork Rinds!
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