Sweet and spicy corn salsa is a tasty alternative to a tomato-based salsa. Based on Trader Joe’s addictive corn salsa, it is easy to make at home.
If you have never had any Sweet and Spicy Corn Salsa, you are missing out. This salsa is a non-tomato-based salsa that is slightly sweet and tangy but definitely has some kick. This salsa comes together quite quickly, but it is much better after chilling in the fridge overnight to let the flavors all come together. You can tone down this salsa by decreasing the red pepper if you want, but I find it perfectly balanced. It is fantastic with tortilla chips or spread over some grilled chicken. I bet there are other ways to enjoy this salsa too. I do admit when I have a jar open, it is hard to stop eating it.
I have been a Trader Joe’s fan since I was a teenager. There was a Trader Joe’s in Palo Alto, the town next to my hometown of Los Altos in Northern California. I remember, once I had a driver’s license and was able to explore in Mom’s avocado green wood paneled station wagon, discovering this fantastic funky grocery store. By that point, I was beginning to cook fun and exotic food. (at least for the 1970s exotic!) Trader Joe’s was full of fun and different products that you could not find anywhere else.
Fast forward to my life in the Northeast, and I witnessed the emergence of the chain coming to New York City. I remember the lines for the first store in New York were around the block. The only way to actually do your shopping on the inside was to get in the check-out line. The line snaked around the whole store, and one would shop as you moved down the line…lol. It was a mess, but I still went regularly to get some of the staples I have loved for years. Their Sweet and Spicy Corn salsa was definitely on that list of must-haves, as is their tortilla chips and baked teriyaki tofu. (I’m not even a vegetarian, I just love it.) When I tired of living in the city and wanted to move out to suburban New Jersey, I stopped by a much less crowded store in Millburn. I saw an apartment for rent sign visible from the parking lot, and I knew I had found my place to live!
Now that I have moved to Colorado, a Trader Joes is a 30-minute drive. I still go regularly as my dog insists on her smoked chicken tender dog treats! But I don’t get to go as regularly. I was invited to a social distance outdoor dinner with some friends, and I wanted to bring something. I immediately thought of Trader Joe’s Sweet and Spicy Corn Salsa as my friend made a Mexican pork tenderloin. (Which was incredible.) But I didn’t have time to drive up to Fort Collins to the nearest store. I decided to try and duplicate this incredibly sweet and spicy corn salsa. I think I have come pretty close. It took a bit of experimenting. The first time I made it I didn’t add a thickener. It was tasty but was missing the weight on my chip and mouthfeel that I love. So, I added some cornstarch (the original has Guar gum in it to thicken it.) That seemed to do the trick.
Sweet Corn is in season right now and making this with fresh corn is easy. But if fresh corn isn’t available, drained canned corn works beautifully. To get the kernels from the ears of corn, all you have to do is use a sharp knife to cut them lengthwise. You don’t have to be perfect. In fact, for this recipe, it works better if you have some of the kernels slightly mashed up. I Have done this salsa in two different ways. One of them, I blitzed part of the salsa in a food processor for a few seconds to make it a more homogeneous salsa. I used my favorite bowl from a transatlantic cruise I took with my brother last year. But, now you can actually pick one up from Amazon here it is available is several sizes and faces. But I like it even better the second way with full chunks. Stay safe and healthy out there, be smart, and remember the health of others.
- 4 cups fresh corn kernels 3-4 ears, or drained canned corn if out of season
- 1 ½ cups finely chopped red bell pepper about 1 large
- 3 Tbsp finely chopped jalapeno pepper
- ½ cup finely chopped red onion
- 1/4 cup distilled white vinegar
- 3/4 cup sugar
- 3/4 cup water
- 2 tsp mustard seeds
- 2 tsp coriander seeds
- 1/4 -1/2 tsp crushed red pepper more for hotter
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp cornstarch
- 2 Tbsp water
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Combine mustard seed, coriander, crushed red pepper, salt, and pepper in a small bowl. Set aside.
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Remove corn kernels from ears of corn until it measures 4 cups (about 3-4 large ears). Set aside.
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Finely chop or process in a food processor the red pepper, jalapeno, and red onion and set aside.
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Mix the cornstarch and water together in a small bowl to create a slurry and set aside.
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In a medium saucepan, bring vinegar, white sugar, and water to a boil to dissolve the sugar.
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Add spice mix, red pepper, jalapeno pepper, and red onion. Bring to a boil.
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Add the corn kernels and return the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
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Optional: Using an immersion blender, pulse the mixture about 10 times, or just until broken down slightly, but still chunky enough that you can recognize the pieces. (Alternately, if you don't have an immersion blender, remove 1/3 of the mixture and process lightly in a food processor or even blender. Again, don't process so much that you can't recognize the various parts of the salsa).
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Add 2 Tbsp of the cornstarch//water mixture and simmer about 2 minutes more. If necessary, add another 1-2 Tbsp of the cornstarch until the liquid thickens nicely. The corn you just added no longer tastes raw (should taste "fresh", but not raw).
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Let the salsa cool before packing it in jars or a container.
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Let the salsa chill in the fridge overnight or 24 hours to let the flavors meld.
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Serve with tortilla chips or over grilled chicken.
