Sweet Corn Salsa
Sweet corn and fresh garden tomatoes are plentiful now, so I can’t think of a better time to make a homemade batch of Sweet Corn Salsa. It is one of my family’s favorite snacks. Over the years I have experimented with different salsa recipes and this is the one I use most often. It uses fresh garden tomatoes and fresh-picked sweet corn. Make it as mild or as hot as YOU like it!
Canning tomatoes and making salsa reminds me of hot summer days standing in the kitchen with my mother. She always planted a garden and canned dozens of jars of tomatoes each year. It smelled like summertime and I just knew that we would be eating those red beauties in soups and stews that my mother would make later that winter. She even made stewed tomatoes and spooned them over toast for breakfast. Yes, we love tomatoes! So, it brings back great memories when I make this homemade Sweet Corn Salsa every summer with homegrown ingredients from my garden.
Sweet Corn Salsa
What’s needed?
Makes 7-8 pint size jars.
- 20-25 medium tomatoes
- 1 large onion, chopped fine
- 1 large green pepper, chopped fine and seeds removed
- 4 ears of sweet corn
- 3 tablespoons canola oil
- sprigs of fresh parsley (or cilantro), chopped
- 15 ounces black beans, drained and rinsed (optional)
- 1/2 cup white vinegar
- 2/3 cup Mrs. Wages Medium Heat Salsa Mix
How to make Sweet Corn Salsa?
First, let me say, this recipe is so flexible. If you don’t like green pepper, take it out. If you do like black beans, add them in. Make it to YOUR taste.
- Begin by washing your tomatoes. Blanch them in boiling water for about 3-4 minutes until the skins split. Drain them and run tomatoes under cool water.
- Peel and core your tomatoes and place them in a large bowl. I leave the seeds in. Husk the sweet corn and cut it off the cob.
- In a large Dutch oven, saute your onions and peppers and corn in canola oil for about 8-10 minutes. Add a bit more oil as needed.
- Now add the tomatoes, white vinegar and salsa mix. I like Mrs. Wages salsa mix in medium heat. It contains jalapeño, chili pepper, garlic, salt and spices. Of course, you can add these ingredients yourself.
- Bring the mixture to a boil and simmer for 15 minutes.
- While the salsa is simmering, wash and heat your jars and lids in separate pans of water over high heat. Fill hot jars one at a time with hot salsa, leaving half inch of headspace.
- Clean the rim and cap each jar with a hot lid and ring. Tighten it and set jars on a dish towel to cool. They will ‘ping’ as they seal. This recipe makes 7-8 pint jars.
Mmm, a little bit of summer in a jar and great memories of being in the kitchen with my mother! Serve this low-calorie snack with crunchy tortilla chips, on top of tacos, or over scrambled eggs for breakfast. There are so many tasty ways to serve Sweet Corn Salsa!
Sweet Corn Salsa
Ingredients
- 20-25 medium tomatoes
- 1 large onion, chopped fine
- 1 large green pepper, seeds removed and chopped fine
- 4 ears sweet corn
- 3 tablespoons canola oil
- 1/3 cup parsley, or cilantro, chopped
- 15 ounces black beans, rinsed and drained (optional)
- 1/2 cup white vinegar
- 2/3 cup Mrs. Wages Medium Heat Salsa Mix
Instructions
- Begin by washing your tomatoes. Blanch them in boiling water for about 3-4 minutes until the skins split. Drain them and run tomatoes under cool water.
- Peel and core your tomatoes and place them in a large bowl. I leave the seeds in. Husk the sweet corn and cut it off the cob.
- In a large Dutch oven, saute your onions and peppers and corn in canola oil for about 8-10 minutes. Add a bit more oil as needed.
- Now add the tomatoes, white vinegar and salsa mix. I like Mrs. Wages salsa mix in medium heat. It contains jalapeño, chili pepper, garlic, salt and spices. Of course, you can add these ingredients yourself.
- While the salsa is simmering, wash and heat your jars and lids in separate pans of water over high heat. Remove one hot jar from the pan and fill it with hot salsa, leaving half inch of headspace. Clean the rim and cap each jar with a hot lid and ring. Repeat this process until all jars are full.
- Tighten the lids and set jars on a dish towel to cool. They will 'ping' as they seal. This recipe makes 7-8 pint jars.
Equipment
- 8 pint jars, washed and dried
- 1 large stock pot