This sweet, crunchy Trader Joes Corn Salsa Recipe is made with sweet corn, red bell peppers, and apple cider vinegar and ready in 18 minutes. The tangy brine coats the crisp kernels as they rest, building a bright heat from the jalapeno. I make a batch of this every week during the summer for quick snacking.
Better Than Takeaway
I used to buy multiple jars of this salsa every time I went shopping. I quickly realized I was spending too much on something so basic.
The trick is getting the liquid ratio right so it feels like a chunky relish. I initially skipped the mustard seeds, but adding them matched that signature tangy bite.
Jump to RecipeTrader Joes Corn Salsa Recipe Ingredients
- 3 cups sweet corn kernels (frozen, thawed or canned)
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1 medium jalapeno, seeded and minced
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 teaspoon mustard seeds
- 1/2 teaspoon kosher salt
How To Make Trader Joes Corn Salsa Recipe
- Mix the vegetables: In a large heat-proof bowl, combine the corn, red bell pepper, red onion, and minced jalapeno.
- Simmer the brine: In a small saucepan over medium heat, whisk the apple cider vinegar, sugar, mustard seeds, and salt.
- Dissolve the sugar: Bring the mixture to a gentle simmer for 3 minutes until the sugar dissolves completely.
- Combine and cool: Pour the hot vinegar mixture over the vegetables and stir well.
- Chill the salsa: Cover the bowl and refrigerate for at least 1 hour to let the flavors develop.
Recipe Tips
- Cut vegetables small: Dice your peppers and onions smaller than the corn kernels so every bite is balanced.
- Let it rest: The salsa tastes incredibly sharp when warm but mellows out after sitting in the fridge.
- Adjust the heat: Leave the seeds in your jalapeno if you prefer a spicier finish.
What To Serve With Corn Salsa
This pairs incredibly well with salty tortilla chips or scooped over grilled chicken breasts. It also works as a bright topping for fish tacos.
How To Store
Keep the salsa in an airtight glass jar in the refrigerator for up to two weeks. The vinegar acts as a light preservative, making the flavors better after a few days. Do not freeze, as the vegetables will become mushy when thawed.
FAQs
Can I use fresh corn on the cob?
Yes, you can boil or grill fresh corn and slice it off the cob. It gives the salsa an even better crunch.
Why use apple cider vinegar instead of white?
Apple cider vinegar adds a slight fruity sweetness that mimics the original store version perfectly.
Do I have to cook the brine?
Heating the brine ensures the sugar dissolves fully and helps lightly pickle the vegetables.
Nutrition
- Calories: 75 kcal
- Total Fat: 0.5 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 150 mg
- Total Carbohydrate: 18 g
- Protein: 1.5 g
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Trader Joes Corn Salsa Recipe
8
servings15
minutes3
minutes18
minutesSweet, crunchy Trader Joes Corn Salsa Recipe made with sweet corn, red bell peppers, and apple cider vinegar. Ready in just 18 minutes, this bright relish is an easy snack or topping for summer dinners.
Ingredients
3 cups sweet corn kernels (frozen, thawed or canned)
1/2 cup finely diced red bell pepper
1/4 cup finely diced red onion
1 medium jalapeno, seeded and minced
1/2 cup apple cider vinegar
1/4 cup granulated sugar
1 teaspoon mustard seeds
1/2 teaspoon kosher salt
Directions
- 1. Mix the vegetables: In a large heat-proof bowl, combine the corn, red bell pepper, red onion, and minced jalapeno.
- 2. Simmer the brine: In a small saucepan over medium heat, whisk the apple cider vinegar, sugar, mustard seeds, and salt.
- 3. Dissolve the sugar: Bring the mixture to a gentle simmer for 3 minutes until the sugar dissolves completely.
- 4. Combine and cool: Pour the hot vinegar mixture over the vegetables and stir well.
- 5. Chill the salsa: Cover the bowl and refrigerate for at least 1 hour to let the flavors develop.
