Sweet and Spicy Corn Salsa (Trader Joe's copycat recipe)
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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Salsa
Cuisine: Tex Mex
Keyword: easy appetizer, easy salsa, homemade salsa
Servings: 4 cups
Author: Jess Smith via Inquiring Chef
Cost: $3.00
Saucepan
Mason Jars
Slotted Spoon
Sharp Knife
- 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
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.
Calories: 307kcal | Carbohydrates: 69g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 351mg | Potassium: 405mg | Fiber: 5g | Sugar: 49g | Vitamin A: 1391IU | Vitamin C: 55mg | Calcium: 32mg | Iron: 1mg