Corn Salsa Recipe (Easy Corn Salsa)

Drain (and rinse) the corn. Dice the peppers, chop the red onion, dice the tomatoes, and chop the olives into small, even pieces so every bite is balanced.

Add everything to a large bowl. Gently toss with a spoon so the tomatoes don’t get mashed.

Pour in the apple cider vinegar and red wine vinegar. Add black pepper; if you like, season with a little salt and a squeeze of lemon.

Chill for 10–15 minutes to let the flavors blend. Serve cold with nachos, tacos, grilled meats, or as a salad topping.