Sweet Corn and Pepper Salsa

Products Used

Ingredients

  • 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

      Directions

      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.

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