Get the Recipe:Corn and Chile Salsa (Trader Joe's Copycat)
Corn, red pepper, jalapeno and onion, in a slightly acidic and lightly spicy sauce. Perfect with tortillas, tacos, quesadillas or as a condiment with hamburgers or hot dogs.
4cupsfresh corn kernels, see notes for alternative*
1 1/2cupsfinely chopped red bell pepper
3Tablespoonsfinely jalapeno pepper, diced
1/4cupred onion, finely chopped
Brine:
1/4cupdistilled white vinegar
3/4cupsugar
3/4cupwater
1 1/2teaspoonsmustard seeds
1/2teaspoonground coriander
1/4teaspooncrushed red pepper
1/4teaspoonsalt
1/4teaspoonfreshly ground black pepper
To thicken:
2Tablespoonscornstarch
2Tablespoonswater
Prevent your screen from going dark
Instructions
Combine mustard seed, coriander, crushed red pepper, salt and pepper in a small bowl. Set aside.
Remove corn kernels from cobs of corn until it measures 4 cups (about 4 large cobs). Set aside. Finely chop the red pepper, jalapeno and red onion and set aside.
Mix the cornstarch and water together in a small bowl and set aside.
In a medium saucepan, bring vinegar, white sugar and water to a boil. Add spice mix, red pepper, jalapeno pepper and red onion. Add 1/2 of the fresh corn kernels (about 2 cups). Stir well to combine. Return mixture to a boil, the reduce heat to medium-low and simmer for 10 minutes.
Using an immersion blender, pulse the mixture about 10 times, or just until broken down slightly, but still chunky enough that you can recognize the pieces. (Alternately, if you don't have an immersion blender, remove about 1/3 of the mixture and process lightly in a food processor or blender. Again, don't process so much that you can't recognize the various vegetables).
Add the remaining fresh corn kernels and simmer for 3 minutes. Add 2 Tbsp of the cornstarch//water mixture and simmer about 2 minutes more. If necessary add another 1-2 Tbsp of the cornstarch until the liquid thickens nicely and the corn you just added no longer tastes raw (should taste "fresh", but not raw).
Using a ladle, spoon into jars, ensuring that each jar has a good amount of brine. Allow to cool in the uncovered jar for 10-15 minutes, then cover with a lid and refrigerate for at least 24 hours before eating.
Notes
Makes 1 quart (4 cups).If fresh corn isn't available, canned corn would be the preferred alternative. Frozen corn doesn't work as well.Calories are for a 1 Tbsp serving.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.