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 Trader Joe’s copycat recipe is perfect with chips, but you can also spoon it over salads, marinated chicken, and tacos.
If you’re looking for a way to “spice” up your collection of salsa and dip recipes, I have just the sweet and spicy corn salsa for you. This at-home copycat version of one of Trader Joe’s most popular salsas is great because it saves a trip to the store, can be made in minutes, and will stay fresh for almost an entire month!
Those plump and juicy corn kernels cook right in the simmering vinegar, sugar and spice-infused base so, there’s no need to do any pre-cooking or grilling. And the gently cooked red onions add a pleasant punch of flavor to the other aromatic spices. If you need a reliably good, sweet and spicy salsa for summer entertaining, or a fun new appetizer idea for the big game, you will love this recipe.
What is the Inspiration Behind Sweet and Spicy Corn Salsa?
The mouthwatering inspiration behind this dish is TJs Corn and Chili Tomato-less Salsa. A crazy good mix of sweet corn flavors, spicy peppers, and enticing spices. Let’s just come out and say it: Trader Joe’s has the best salsas, dips, condiments, and sauces. You could spend a whole year coming up with new recipes inspired by their unique flavors. If you like the Trader Joe’s version, you will love this sweet and spicy corn salsa.
How to make it
- Create the flavor base of the salsa. Combine the wet ingredients and spices in a large saucepan, and bring to a boil over medium-high heat.
- Add more aromatics. Reduce heat to a simmer, add the diced onion and cook for 6 to 7 minutes.
- Add the corn and red pepper and simmer for 5 minutes to integrate the sweet and spicy flavors.
- Pack the salsa. Transfer the corn salsa to a glass jar, and pour just enough cooking liquid over the top to cover the corn kernels and peppers.
- Refrigerate. This salsa needs at least a day to fully develop its flavors, but can be refrigerated for up to 3 weeks if you want to make a batch ahead and store.
- Serve with chips for dipping, or use as a vibrant topper on tons of different dishes.
Ingredients
- Distilled White Vinegar, Sugar, Water - This classic brining trio lays the foundation for an amazing salsa. The vinegar also helps the flavors stay fresh for weeks.
- Mustard Seeds, Red Pepper Flakes, Cumin Seeds - Standard mix of spices and seasonings for brining, pickling or creating a flavor base for a vibrant salsa.
- Red Onion - A natural aromatic, red onion turns slightly sweet when cooked down.
- Corn Kernels - Sweet corn kernels give a juicy crunch to this salsa. Feel free to use fresh or frozen corn here. Stock up on corn when it's in season for the freshest flavors, and the lowest corn prices.
- Red Bell Pepper - Adds a beautiful red color to the yellow corn, and balances the sweetness with mild pepper flavor.
Variations
- Use a mix of corn - Use a mix of white and yellow corn for a dynamic table top look. Check out your local farmers market for colorful heirloom varieties of corn that will make this sweet and spicy salsa a gorgeous addition to your appetizer or snack spread.
- Add different mix-ins - Salsa recipes can be tweaked to integrate so many different flavors. Add avocado, yellow or orange peppers, or white onion.
- Try different seasonings - Herbs like cilantro, and spices like jalapeno and coriander, can add so much depth to the salsa. Mix and match to find your favorite flavor profile.
What to serve with corn salsa
Sweet and spicy corn salsa makes a great dip for all kinds of chips. But, like so many Trader Joe’s inspired recipes, this salsa works dozens of ways. Add the corn salsa to a Southwest salad. Serve alongside enchiladas, tacos, or burritos. Use as a topper on marinated chicken or fish. Make a vibrant egg scramble with a few spoonfuls of this salsa.
How to freeze
Freezing this copycat Trader Joe’s recipe is easy. Simply store the salsa in a secure airtight container and enjoy within 2-3 months.
The distilled vinegar in this salsa gives it a longer than average life, while still maintaining its freshness. Corn salsa can be made ahead of time and stored for up to 3 weeks.
Because this recipe for Trader’s Joe’s style corn salsa includes red pepper flakes, it does have a little kick to it. The balance of the sweet and spicy flavors ensures that your taste buds won’t be overwhelmed, but if you’re sensitive to spice, you can cut down on the amount the recipe calls for and use just a dash.
More Dips and Salsa Recipes
- Black Bean and Corn Salsa
- Slow Roasted Tomato Salsa
- Muhammara (Roasted Red Pepper Dip)
- Creamy Peanut Dipping Sauce
- Fruit Salsa with Baked Cinnamon Sugar Chips
Favorite Tools
Sweet and Spicy Corn Salsa (Trader Joe's copycat recipe)
Equipment
- Saucepan
- Mason Jars
- Slotted Spoon
- Sharp Knife
Ingredients
- 1 cup distilled white vinegar
- ¾ cup sugar
- ¼ cup water
- 1 ½ teaspoon mustard seeds
- 1 teaspoon red pepper flakes (adjust, using more or less depending on your spice preference)
- ¼ teaspoon cumin seeds
- 1 ½ 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.
Gina
So this is awesome! And, unlike the Trader Joe's version that I've loved, not too salty (in fact, salt free). We love to rinse pintos or kidney beans from the can, and top romaine or other greens with beans, this salsa, and avocado. Great salad/side to go with enchiladas, tortilla soup, etc. Thanks for this version of the salsa!
Gina
Also, I used about 3 Cups frozen (or 1 lb bag) corn, since the cob variety is not in season.
FH Stowe
I love the Trader Joe's salsa too, and this is the closest recipe I've found to it. All the recipes I've seen, though, have one thing in common with this one: they call for mustard and cumin seeds. The TJ salsa has mustard and coriander seeds. I love cumin, but for that particular salsa, the coriander seeds are essential.
Jess
Thanks so much for your note - I'll definitely use the coriander seeds in the next batch - great suggestion!
Brian Chidichimo
great recipe, I do feel the coriander is a unique flavor in the original
here is the original ingredient listing:
corn, sugar, onions, red bell peppers, jalapeno peppers, distilled vinegar, crushed red pepper, black pepper, coriander seed, mustard seed, salt, guar gum.
definitely think the coriander is a key flavor and a onion and jalapeno are noticeable too.
Carol
Just a stupid question, is the corn cooked or uncooked? I'm assuming cooked but want to be sure.
Jess
Hi Carol - start with uncooked corn cut straight off the fresh cobs. The kernels will simmer in the liquid which will cook them just the right amount to have a bit of bite in the finished salsa. Hope that helps!
becky
Can you freeze this recipe when cooled?
Jess
Yes - definitely, Becky. It should be just fine in the freezer for a couple months.
Barbara
Thanks for making this copy cat, I have to say, I was shocked how close to the original it was! Love it, and can't wait to make a second batch.
Jess
So glad you liked it Barbara! I really wanted it to taste just like the original. 😉 Even though I now have a TJ's just up the street, I still make the homemade version all the time - it's so easy!
kerry
Jess, we have entered fresh corn season in the south and I love making a copy of Trader Joe's corn salsa to can and enjoy all year. I am not going to be one of those people who tell you I loved your version but then proceeds to tell you the 100 changes I made to it. What I will say, is your recipe was a FANTASTIC base for me to jump off and make my own version that I think can go toe to toe with Trader Joes. First, I added fresh jalapenos, I think TJ uses jalapenos??? I loved your idea to pickle the red onion and jalapeno in vinegar/sugar mix. It took the edge off both ingredients. I use apple cider vinegar and champagne vinegar. An option for people who want to shake it up sometime. The other change I made was changing the cumin to coriander to match the jar ingredients of TJ. Now, you might say this is not your recipe at all, but your recipe gave me the quantities and the base to make my slightly altered version, super yummy. thank you
Jess
Awesome Kerry!!! I love the adaptations and will definitely try these. I think you're right on the coriander - I have to try it that way. AND with the jalapeños. yum!
DHall
Has anyone tried canning this recipe? The Trader Joe's product is canned so I would think it would work but I'd like to know if anyone has tried it.
Marianne Langford
I don't know a single thing about coriander, but I suspect it's the mystery ingredient I'm tasting in Sprout's Farmers Market corn salsa. If I used coriander in this recipe, would I use whole? ground? How much?
Jess
The coriander really makes it!
Mary
I would so love to know about canning this recipe. Once I’ve tried it a couple of times, and had it taste tested by my DIL who always has the TJ on hand...I would live to mak s large batch of this to can and fill my pantry for gift-giving to guests who drop by.
Will this recipe can? Thank you.
Alice
How much does this recipe yield?
Jess Smith
About 3-4 cups. I usually fill about 3 8-oz mason jars.
Karen
Does this recipe can?
Jess Smith
I've never tried it, but would love to hear how you do it if you give it a try!