We're huge fans of Trader Joe's delicious Corn & Chili Salsa. It's such a crowd pleaser. So I decided that since I was on a hot pepper roll, I should try to make my own corn salsa. I did a quick Google search and found that Jess had already done the work for me and recreated a homemade recipe of this great Sweet and Spice Corn Salsa. At first I was a little concerned because there is a LOT of sugar in this recipe. I was going to reduce the amount of sugar and then I reconsidered. I figured I'd start with a small batch and compare it to my beloved Trader Joe's (which, by the way, is very, very sweet). So I made one recipe as written (except I swapped the cumin seeds with the coriander seeds as noted in the comments). Yes it's sweet - but it tastes just like the TJ's version. So I'm sticking with the super sweet.
Here's what you need. The original recipe calls for corn straight off the cob. I thought about doing that with the last few ears from my farm share, but I decided to swap out my favorite frozen corn - Trader Joe's Organic Super Sweet Cut Corn. It lives up to its name. It's sweet and yummy.
I multiplied the original recipe x5 and managed to make enough salsa for several months.
I'm not sure how many ears of corn are in one bag of frozen corn... but I used one bag to make this recipe. It worked really well. I tried making just one recipe at first to see if I liked it. I used one bag of corn and followed the recipe. I managed to fill 2 pint jars. When I quadrupled the recipe, because YES, I did like it. A LOT. I found that when I made 4x the original recipe, I was able to fill 9 pint jars if I carefully distributed the corn before going back and adding the brine.
I can hardly wait for my corn salsa to age and give it a try.
Thanks Jess at Inquiring Chef for this fabulous recipe! Next summer when I'm all corned-out from my farm share, I'm going to try it again with my fresh corn on the cob.