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Corn Off The Cob Salsa

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Prep Time:

15 minutes


4 servings
For the pork rind lover that can't get enough of corn. With this versatile salsa recipe, you have a choice of either fresh or can corn. We recommend spicing it up with Rudolph's Bold & Spicy BBQ Pork Rinds.


    8 medium ears of corn or 1 15oz can yellow corn and 1 15oz can white corn, drained
    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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