Sweet Corn Salsa

4.34

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All you need to make Sweet Corn Salsa are a few ears of corn, a bell pepper and a handful of spices. This sweet, tangy, super simple salsa is perfect with chips, but you can also spoon it over salads, marinated chicken, and tacos. 

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4.34 from 12 votes

Sweet Corn Salsa

All you need to make this sweet and spicy corn salsa are a few ears of corn, a bell pepper and a handful of spices. This recipe is perfect with chips, but you can also spoon it over salads, marinated chicken, and tacos.
This recipe makes 3-4 cups (about 8 servings)
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8 servings

Equipment

  • Saucepan
  • Mason Jars
  • Slotted Spoon
  • Sharp Knife

Ingredients 

  • 1 cup distilled white vinegar
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (adjust, using more or less depending on your spice preference)
  • 1/4 teaspoon cumin seeds
  • 1 1/2 cups diced red onion
  • 4 cups corn kernels, fresh or frozen
  • 1 cup diced red bell pepper

Instructions 

  • In a saucepan that is large enough to hold all of the ingredients, combine the vinegar, sugar, water, mustard seeds, red pepper flakes, and cumin seeds. Bring it to a boil over medium-high heat. Reduce the liquid to a low simmer.
  • To the simmering liquid, add the diced onion. Simmer until the onion is translucent, 6 to 7 minutes.
  • Stir in the corn and red pepper. Simmer for 5 minutes. Remove from heat.
  • Using a slotted spoon, transfer the corn salsa to a glass jar, pressing down lightly to pack the corn. Gently pour the remaining cooking liquid from the saucepan over the packed salsa just until it is covered.
  • Refrigerate the salsa for at least a day (to allow the flavors to develop) and up to 3 weeks.
  • Serve with chips for dipping.

Nutrition

Serving: 0.5cup | Calories: 154kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 176mg | Potassium: 202mg | Fiber: 3g | Sugar: 24g | Vitamin A: 696IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $9.00
Calories: 154
Keyword: easy appetizer, easy salsa, homemade salsa, salsa, tex mex
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.34 from 12 votes (8 ratings without comment)

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