Ingredients

The following ingredients have 4 Servings
  • 1 cup distilled white vinegar
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes ((adjust, using more or less depending on your spice preference))
  • 1/4 teaspoon cumin seeds
  • 1 1/2 cups diced red onion
  • 4 cups corn kernels, fresh or frozen
  • 1 cup diced red bell pepper

Instruction

  • In a saucepan that is large enough to hold all of the ingredients, combine the vinegar, sugar, water, mustard seeds, red pepper flakes, and cumin seeds. Bring it to a boil over medium-high heat. Reduce the liquid to a low simmer.
  • To the simmering liquid, add the diced onion. Simmer until the onion is translucent, 6 to 7 minutes.
  • Stir in the corn and red pepper. Simmer for 5 minutes. Remove from heat.
  • Using a slotted spoon, transfer the corn salsa to a glass jar, pressing down lightly to pack the corn. Gently pour the remaining cooking liquid from the saucepan over the packed salsa just until it is covered.
  • Refrigerate the salsa for at least a day (to allow the flavors to develop) and up to 3 weeks.
  • Serve with chips for dipping.