- 20 minutes
This recipe calls for frozen corn, but you could use canned or even summer fresh corn for a colorful and healthy dip. Serve with sliced veggies or tortilla chips.
Chop up tomatoes, peppers and onion
In a large skillet, sauté the onions and peppers in the butter. Once the onions and peppers are tender, add the water and stir.
Add the tomatoes and frozen corn; continue to stir.
- Add the basil, garlic powder, oregano, salt, cumin, black pepper, and onion powder, and continue to cook over medium heat, about 10 minutes, stirring frequently.
- Once the salsa is thoroughly heated and thickened, remove from heat.
- Serve with tortilla chips.