Imperial Sugar
Imperial Sugar

Sweet Corn and Pepper Salsa

Sweet Corn and Pepper Salsa


  • 3 cups sweet corn (from about 4 large ears) *see notes
  • 1 jalapeno pepper, finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 tablespoons whole mustard seeds
  • 1 teaspoon distilled vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Mix all ingredients well in a large bowl with a tight-fitting lid.
  2. Refrigerate, stirring occasionally, for at least one hour, or up to 24 hours before serving.  The salsa will keep in a covered container in the fridge for about 5 days.


Imperial Sugar Insight

NOTE: If fresh corn is not in season, use the same amount of thawed frozen corn or sweet canned corn, drained.

Recipe developed for Imperial Sugar by Cassie Laemmli @Bake Your Day.