Corn salsa (or relish)

Many moons ago, we tried a tomato-less corn salsa from Trader Joe’s that I thoroughly enjoyed. It was sweet with just a bit of zing to it, and was good with tortilla chips or just by the spoonful. With it being corn season, I was inspired to try to reproduce it. I looked around to see if anyone else had duplicated it, and the closest I found was a twist on a corn relish, which I, of course, then added my own twist to.

Corn Salsa

Corn cut from 10 ears (I didn’t measure it when I was done, but maybe 8-10 cups?)
1 large bell pepper, diced
2 jalapeno peppers, diced
1 medium onion, diced
2 cups vinegar
1 cup sugar
coriander (all spices and seasonings are to taste, I never measure them)

Cook the peppers and onion in a large saucepan with a little oil until soft. Add the corn and seasonings, and simmer for another 30-60 minutes over a low heat, or until the corn has reached the desired tenderness. If you’re canning it, ladle into jars and process in boiling water for 15 minutes. Otherwise, dig in!

Since it’s been quite a while since I’ve had the actual Trader Joe’s stuff, I can’t make an accurate comparison, but from what I remember, it’s pretty close. But even if it isn’t, it’s still good 🙂


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