Tex mex corn salsa

 Mexicorn lime salsa


2 (11 ounce) cans mexicorn, rinsed and drained or whole kernel corn with 1/2 of green and red peppers cooked in cast iron skillet until softened

1/2 cup fire-roasted salsa verde

1/4 to 1/2 cup red onion, diced

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh squeezed lime juice


In medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.

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