This recipe for Farmers Market Corn Salsa is one of the best I have found. I love my salsa to have a real bite to it. I want my mouth to scream “Hot” and my hand to search for the nearest glass of water (or beer depending on the time of day!). Why would I want to waste my time on a wimpy salsa?
I spent many years living in the Texas/New Mexico area and I learned to love my spicy food. Have you ever heard of Hatch Green Chile? Well, if you have, you know they are the best. I lived a couple hours from Hatch, New Mexico and used to attend the Hatch Festival every year. It was a wonderful place to be. There were green chiles in every kind of food you could imagine and I tried it all!
Now that you know a bit of my history, I will get on with the recipe. The star of this recipe, as you can probably tell by the title, is corn. If you are a regular reader of my blog, you will know that Big and I belong to a local CSA. If you are not familiar with a CSA, let me tell you about it. CSA stands for Community Supported Agriculture. Each member has “shares” of the crops that the local farmers grow each year. We pay a flat fee and get what ever is in abundance at the time. I love knowing that I am a part of something local and that my produce is fresh from the farm. If you don’t belong to one, I would suggest finding a CSA in your area. There are many benefits to this program.
Every Wednesday morning, I rise early and get ready to pick up my vegetables. At this time of the season, corn is a regular in our pick up. We are also getting some tomatoes, berries, squash and eggplant. I just love Wednesdays, I always feel like a kid going to see what Santa brought me!
This recipe for Farmers Market Corn Salsa came from a need to use up some of the sweet and juicy corn we have been getting. I have eaten it right out of the jar with chips and also used it as a topping for chicken or fish.
- 4 large fresh ears of corn
- 1 cup coarsely chopped onion (1 large)
- 1 cup coarsely chopped green or red sweet pepper
- 1 cup chopped, peeled tomato
- 1 fresh jalapeño chile pepper, seeded and finely chopped *
- 1/2 cup lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Remove husks from ears of corn. Scrub corn with a stiff vegetable brush to remove silks; rinse. Cut kernels from cobs (Do Not Scrape) Measure 2 cups of corn kernels.
- In a large saucepan, combine the 2 cups corn kernels, onion, sweet pepper, tomato, jalapeño pepper, lime juice, salt, cumin and black pepper. Bring to a boil. Reduce heat. Simmer, covered, for 10 minutes.
- Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2 inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
- Makes about 4 half-pint jars.
- * I used 2 jalapeños and added a little of a habanero pepper I had! I love it hot!
Spicy Grilled Corn Salad by Magnolia Days
Mexicali Corn and Bacon Relish by Now Things are Cookin’
Corn and Black Bean Salsa by Life with Lovebugs
Thank you so much for stopping by. Come back tomorrow and find some great main dish corn recipes!
Latest posts by Cynthia (see all)
- Roasted Sweet Potatoes and Apples #AppleWeek - September 29, 2017
- Easy Fried Apples #AppleWeek - September 27, 2017
- Nutmeg-Apple Conserve, a canning recipe #AppleWeek - September 26, 2017