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)
Servings: 8 servings
Cost: $9.00
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