Home Canning Recipes: Corn Salsa

Corn adds color and flavor to this party favorite. Scoop up this home-canned corn salsa with tortilla chips or roll it up, burrito-style, with rice, beans and cheese for a quick meal.


| September/October 2011



corn salsa

Photo By Kevin Kennefick

Corn adds color and flavor to this party favorite. Scoop up this home-canned corn salsa with tortilla chips or roll it up, burrito-style, with rice, beans and cheese for a quick meal.

Ingredients 

12 ears corn, shucked
3 cups distilled white vinegar
1 cup sugar
1 tablespoon cumin, ground
1 tablespoon salt
5 pounds tomatoes, diced
1 to 2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped

Prepare 

1. Bring a large nonreactive stockpot of water to a boil. Add corn and boil for 5 minutes. Drain.

2. When corn is cool enough to handle, stand cobs on end and slice to cut off kernels, being careful not to cut into cobs. (Or use a “corn zipper,” such as the one at right.) Empty and wipe out stockpot.





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