I was visiting Indiana during the summer which is peak Sweet Corn season. Always a favorite is Sweet Corn Charlie’s, a local farm stand near our lake cottage. I had some extra ears and wanted to put them to good use. My daughter was moving into a new house, so I put this together for her pantry. We had some red and green tomatoes from the vine along with yellow from the stand so I combined them all to make some SWEET corn salsa.
Sweet Corn Salsa
- 4 ears of sweet corn, cut off the cob
- 2 Tablespoons olive oil
- 1/2 onion, small dice
- 2 cloves of garlic, minced
- 1-2 Jalapeño pepper, seeds removed and finely diced
- 1 Poblano pepper, diced
- 1 red or yellow pepper, diced
- 4 tomatoes, diced (I used green, red and yellow since that’s what I had)
- 1/4 C Ball’s Zesty Salsa seasoning (OR 2 tsp salt and some chopped cilantro and some cumin for flavor)
- 1/4 C white or cider vinegarMix all ingredients in a large saucepan and bring to a boil. Put into prepared Ball jars if canning (follow canning directions) or serve after cooling if eating within a few days.This should make 3-4 jars of salsa, with some left to eat right away.
Some of my favorite ways to use this fun salsa:
- Eat plain with chips, add a little more cilantro or lime to give it more pop
- Spread some hummus (or cream cheese) on a dish, sprinkle corn salsa and feta cheese (or cheddar) and serve with Pita chips
- Use as a side dish with grilled chicken or pork
- Heat in a small pan, make a little space and poach an egg in it and serve with tortillas
- Make a chicken Mexican lasagna using the salsa as a layer instead of tomato sauce
- Make a salad with lettuce, chicken, cheese, avocado and corn salsa
- Make Nachos with chips spread with shredded cheese, heated and then add corn salsa
Happy snacking!