Stir together salsa and corn.
Stir in any of the add-ins, as desired.
Chill at least 2 hours before serving with tortilla chips, sweet potato chips, pita chips, bell pepper strips or sliced cucumber.
Variation: For Roasted Corn Salsa, drain corn and pat dry with paper towels. Melt 2 tsp. butter in a 10-inch non-stick skillet over medium-high heat. Add corn and cook about 8 minutes, stirring frequently, until kernels are well toasted and snap during last 2 to 3 minutes. Cool; stir into salsa and continue as recipe directs.