Homemade Corn Salsa

I fell in love with Trader Joe’s corn salsa but since there isn’t one near me, I had to figure out how to make it at home. I followed this copycat recipe from The Cafe Sucrefarine and I absolutely love how it turned out.

You don’t need too many ingredients for this recipe, but there were a few I had to go out and find like Cumin and Mustard Seed. There were also things I couldn’t find, like Coriander. My favorite thing is that you can eat it immediately while it’s warm, or put it in a jar and save for later. The recipe below fills a standard size mason jar. Below is the recipe and how I made it come together anyway 😉

Ingredients

I can of Whole Kernel Corn — I like to rinse my canned veggies before using them. I don’t know what they’ve been sitting in 👀
¼ cup finely diced sweet yellow onion – I HATE onions 🤢, so I skip this and add a bit of Onion Powder instead.
¼ cup finely diced red bell pepper – I typically keep some cut peppers frozen in a sandwich bag. The frozen peppers worked just fine. If you don’t have red, use what you have!
1-2 teaspoons finely chopped jalapeno pepper start with 1 and add more, if you want more heat — I didn’t have jalepeno, but I did have serrano chilis 🌶. Apparently Serrano are even hotter than Jalepeno. Use what you have!
3 tablespoons distilled white vinegar
3 tablespoons sugar
1 teaspoon mustard seeds – I couldn’t find whole mustard seeds so I used ground mustard seed and it turned out just fine 🤷🏽‍♀️
1 teaspoon ground coriander – Coriander is the SEED from the Cilantro plant. I couldn’t find this either so I used the dried cilantro seasoning I had on my shelf. I think fresh cilantro would have been too strong of a flavor.
½ teaspoon cumin powder
½ teaspoon crushed red pepper
½ teaspoon onion powder
½ teaspoon salt

Instructions

Drain and rinse corn & transfer to a medium size bowl.
Diced bell pepper & jalapeño (or serrano chilis) as finely as you need to. I like to use my mandolin and cut these super fine! If you don’t have a mandolin slicer, you can also use a cheese grater 😉 Once diced, combine with corn in medium bowl.
Combine vinegar, sugar, mustard seeds (or powder), coriander (or dried cilantro), cumin, crushed red pepper, onion powder and salt in a medium size, microwave safe bowl. Stir well to combine. Microwave on high power for 1 minute.
Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well.
Enjoy!