Big news, you guys! I'm starting a new series on the blog (called Let's Get Cookin', in case you didn't catch that) so I can share some new kinds of recipes. Because... let's get real; I can't have a diet that revolves around flour, butter, sugar, and chocolate, so I thought it'd be fun to blog about some of the other foods I love. I've had this in the works for a few months now and I'm pretty excited to be putting out the first post today!
Of course, it turns out that I'm starting with just about the simplest thing you could possibly make: salsa. It's all good though; some of the baked recipes I give you guys are all elaborate and kinda complex, so I think a totally delicious and easy recipe is a good change. And of course, ever true to my baking roots, I picked a slightly sweet recipe for today, but savory-sweet, and therefore totally different. I'm actually obsessed with this salsa, so I'd say it's the perfect recipe to start with.
Have you ever had Trader Joe's Sweet Corn and Chile Tomato-less Salsa? It's totally amazing, a blend of spicy and sweet flavor that just WORKS. Well, this is basically (my version of) that salsa, made at home in minutes. It's awesome. I'm all game for traditional salsa, and I definitley have nothing against tomatoes, but this is a fresh take on salsa that I'm loving. It's colorful and zingy thanks to sweet corn, sweet red onion, and spicy jalapeño - basically bursting with flavor. I seriously can and do eat this salsa by the spoonful (so guilty!), but it's also perfect for chips (don't forget the margs!), burgers, salads... basically everything. I think we're all meant to be out barbecuing this summer with a big bowl of this corn salsa at the ready. Yes?
Sweet Corn Salsa
This addicting, spicy-yet-sweet corn salsa is perfect served with chips, salad, or burgers. It's a fresh and zingy spin on salsa for summer!
- Cook Time: 10 minutes
- Total Time: 10 minutes
- 4 ounces (½ cup) white distilled vinegar
- 2 ounces (¼ cup) water
- 3 ½ ounces (½ cup) granulated sugar
- ¼ teaspoon plus a pinch fine-grain sea salt, divided
- 9 ounces (2 cups) minced red onion (about 1 onion)
- 1 jalapeno pepper
- 15 ounces (2 ½ cups) corn kernels (I used canned corn)
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ¼ teaspoon cumin
- Place the vinegar, water, sugar, and a pinch of sea salt in a medium or large saucepan and bring to a boil over medium-high heat. Add the minced onion and reduce heat as needed to keep at a simmer for about 10 minutes, until onions are soft and translucent. Remove from heat and strain out liquid. Place onions in a large bowl.
- While onions are cooking, hold the jalapeno pepper by the stem with a pair of tongs and use a kitchen torch to scorch the skin until it blackens and blisters evenly all around.* Place in a ziploc bag and seal, allowing steam to collect inside the bag for 5 minutes. Remove jalapeno and peel off the thin outer layer of skin. Mince pepper.
- Add the minced jalapeno, corn, ground mustard, cayenne, cumin, and remaining ¼ teaspoon sea salt to the onions and mix together well. Transfer to a jar or other tightly lidded container and store in the refrigerator.
*If you don't have a torch to use for the jalapeño, you can just skip this part and move on to mincing the jalapeño.