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Sweet Corn Salsa

Sweet Corn Salsa | brighteyedbaker.com
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5 from 1 review

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

Ingredients

Scale
  • 4 ounces (1/2 cup) white distilled vinegar
  • 2 ounces (1/4 cup) water
  • 3 1/2 ounces (1/2 cup) granulated sugar
  • 1/4 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 1/2 cups) corn kernels (I used canned corn)
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. 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.
  2. 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.
  3. Add the minced jalapeno, corn, ground mustard, cayenne, cumin, and remaining 1/4 teaspoon sea salt to the onions and mix together well. Transfer to a jar or other tightly lidded container and store in the refrigerator.

Notes

*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.