SWEET CORN SALSA

This recipe will have them cheering when you serve it on game day or at your next gathering. A colorful and interesting change from regular salsa.

INGREDIENTS

  • 22 to 25 medium size ears of corn (10 cups of kernels)
  • 1 cup chopped yellow peppers
  • 1 cup chopped orange peppers
  • 1 1/4 cups chopped celery
  • 3/4 cup chopped onions
  • 1 1/2 cups granulated sugar
  • 2 1/2 cups distilled white vinegar
  • 2 cups of water
  • 1 tablespoon salt
  • 1 teaspoon celery seed
  • 2 1/2 tablespoons mustard seed
  • 1/2 teaspoon ground turmeric

DIRECTIONS

  1. Cook ears of corn in boiling salted water for 3-5 minutes.
  2. Plunge into cold water.
  3. Drain corn.
  4. Cut kernels from the cob with a knife.
  5. Combine the corn with the remaining ingredients in a large pot and simmer for 15 minutes.
  6. Immediately pack into clean, hot pint jars – leaving 1/2 in head space in the jar. Seal jar.
  7. Process in boiling water bath for 15 minutes.

TIPS & SUGGESTIONS

  • When cutting the corn off the cob take bundt pan, put the ear of corn in the center hole and then cut the kernels off. They fall and collect into the bundt pan and it’s very convenient and quick!
  • You can use red and green peppers also
  • Add jalapeños to make a hotter salsa
  • You can also add cut up zucchini, yellow squash and tomatoes

* Yields about 5 to 6 pints of salsa

We offer sweet corn grown locally in our BP Farm Fields and picked fresh daily for you during the season.

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Recipe Disclaimer

Recipe compliments of Pam and Viking Village Foods, Reedsburg.