Mediterranean Corn and Red Pepper Salsa


  • 3 ears corn
  • 2-4 tablespoons extra-virgin olive oil
  • Salt and freshly cracked pepper
  • 2 roasted red peppers, diced
  • ¼ cup basil, thinly sliced
  • 1 clove garlic (optional)
  • 3–5 tablespoons Blossom Blueberry Basil Vinegar



  • Heat olive oil in a sauté pan.
  • Cut corn kernels from the cob, add to pan, and cook for about 3 minutes. Sprinkle with a pinch of salt. Add pepper and toss well to mix.
  • Add vinegar to pan and cook about one minute (or so) to reduce it slightly.
  • Check seasoning and add more salt if needed. Finish with fresh cracked pepper and fresh sliced basil. Stir well.
  • Salsa will keep in the refrigerator for about 4 days.
  • Serve with pita chips or as an accompaniment to chicken, fish, or over rice. Great on bed of shredded lettuce as a side salad. Makes 4 cups.

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