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Sweet and Spicy Corn Salsa

Sweet and Spicy Corn Salsa

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.
Course Appetizer
Cuisine Mexican
Keyword corn, salsa, spicy
Cook Time 20 minutes
chilling 1 day
Total Time 1 day 20 minutes

Ingredients

  • 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

For the slurry

  • 2 Tbsp cornstarch
  • 2 Tbsp water

Instructions

  1. Combine mustard seed, coriander, crushed red pepper, salt, and pepper in a small bowl. Set aside.
  2. Remove corn kernels from ears of corn until it measures 4 cups (about 3-4 large ears). Set aside.
  3. Finely chop or process in a food processor the red pepper, jalapeno, and red onion and set aside.
  4. Mix the cornstarch and water together in a small bowl to create a slurry and set aside.
  5. In a medium saucepan, bring vinegar, white sugar, and water to a boil to dissolve the sugar.
  6. Add spice mix, red pepper, jalapeno pepper, and red onion. Bring to a boil.
  7. Add the corn kernels and return the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  8. 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).
  9. 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).
  10. Let the salsa cool before packing it in jars or a container.
  11. Let the salsa chill in the fridge overnight or 24 hours to let the flavors meld.
  12. Serve with tortilla chips or over grilled chicken.