Corn Salsa Recipe

Name: Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ears corn, shucked; 3 cups distilled white vinegar; 1 cup sugar (I usually use 3/4 cup); 1 tablespoon cumin, ground; 1 tablespoon salt; 5 lbs tomatoes, diced; 2 jalapeno peppers, diced; 1 green bell pepper, diced; 1 large onion, diced; 2 garlic cloves, minced; ½ cup fresh cilantro, chopped

Servings: persons

12 ears corn, shucked
3 cups distilled white vinegar
1 cup sugar (I usually use 3/4 cup)
1 tablespoon cumin, ground
1 tablespoon salt
5 lbs tomatoes, diced
2 jalapeno peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
½ cup fresh cilantro, chopped

1
Bring a large stockpot of water to a boil.
2
Add corn and boil for 5 minutes.
3
Drain.
4
When corn is cool enough to handle, stand cobs on their ends and slice to cut off kernels (this step really is easier if you stand the cob in the center of a bundt or angel food cake pan), being careful not to cut into the cobs.
5
Empty and clean out the stockpot.
6
Combine vinegar, sugar, cumin, and salt in the stockpot, and bring to a boil.
7
Add tomatoes, jalapenos, bell pepper, onion, garlic, and corn kernels, and return to a boil.
8
Reduce heat and simmer for 5 minutes to allow flavors to blend.
9
Stir in cilantro and return to a boil.
10
Remove from heat.
11
Use a boiling water canner to preserve.
12
Ladle into prepared half pint or pint jars, leaving 1/2 inch headspace.
13
Remove any air bubbles.
14
Wipe jar rims clean; center lids on jars and screw on jar bands just until fingertip tight.
15
Process for 15 minutes.
16
Turn off heat, remove canner lid, and let jars rest for 5 minutes.
17
Remove jars and set aside for 24 hours.
18
Check seals, then store in a cool, dark place for up to 1 year.

689

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ears corn, shucked, 3 cups distilled white vinegar, 1 cup sugar (I usually use 3/4 cup), 1 tablespoon cumin, ground, and more.

Yes, Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Salsa

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