This is my absolutely, hands down, my favorite recipe from the last few years of being on the CKD diet. I make this recipe so frequently – it’s permanently engrained in my brain. At this point, I could get corn salsa tattooed on my arm. Or maybe I could frame a picture of it in my living room. Have I mentioned that I’m slightly obsessed with this recipe?? 🙂
Here’s why: when I get home from work at night, I usually want something to snack on. With CKD, there’s not a whole lot in a bag that I can turn to – I can have salt-free pretzels, rice crackers, graham crackers, but all of those items make me feel like I’m going to gain 50 pounds by the end of the bag. And, on their own, they’re boring. Sure, I can eat an entire bag of pretzels, but my mouth would be as dry as a piece of cardboard by the end. I need something with them – something that fills me up so I don’t eat as many. I need a dip. And for me, this is the perfect solution.
It takes me all of 10 minutes to make and is corn-based, which is acceptable for CKD. It’s got a kick of spice, which I love, and if I make a batch, I can add it to the top of fajitas, chicken, or even a salad.
I have two versions of this recipe so I’m going to post both. There’s not a drastic difference between the two in terms of taste – it’s more about what ingredients I happen to have on hand.
Both recipes were inspired by the same thing: Trader Joe’s Corn & Chile Salsa. Have you ever had this? IT’S AMAZING. It’s sweet and spicy at the same time. I literally could eat an entire jar…which is what made me think that perhaps I could make it myself.
If you haven’t tried this, DO IT. Or…maybe not. You will be obsessed.
The first version of this recipe is literally a replica of this jarred wonder:
Version 1:
Original Recipe Found HERE
Revised Recipe: Me 🙂 Jackie
- 4 medium ears of sweet corn unhusked or 1 bag of frozen corn (NOTE: check salt content to make sure there isn’t any)
- ¼ cup finely diced sweet yellow onion (NOTE: if you like more of an onion flavor, feel free to use red onion as an alternative)
- ¼ cup finely diced red bell pepper
- 1-2 teaspoons finely chopped jalapeno pepper start with 1 and add more, if you want more heat
- 3 tablespoons distilled white vinegar
- 3 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon cumin powder
- ½ teaspoon crushed red pepper
-
If using frozen corn, defrost according to package instructions
-
If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cool for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on it’s side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.
-
Add diced onion, red bell pepper and finely chopped jalapeño to bowl with the corn. Stir to combine.
-
Combine vinegar, sugar, mustard seeds, coriander, cumin, and crushed red pepper in a medium size, microwave safe bowl. Stir well to combine. Microwave on high power for 1 minute.
-
Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well.
-
Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.
-
Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for 5 days to 1 week.
Version 2: This is a more basic edition of the above recipe and isn’t quite as sweet. If you’re looking for more of a true salsa, this would be your pick.
Original & Revised Recipe: ME 🙂 Jackie (I came up with this!)
Ingredients
- 4 medium ears of sweet corn unhusked or 1 bag of frozen corn (NOTE: check salt content to make sure there isn’t any)
- ¼ cup finely diced red onion
- 1 finely chopped jalapeno pepper
- 1 lime
- ½ teaspoon cumin powder
- 1 tablespoon honey or agave nectar (feel free to add more or less depending on your taste)
Instructions
- If using frozen corn, defrost according to package instructions
- If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cool for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on it’s side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.
- Add diced onion and finely chopped jalapeño to bowl with the corn.
- Add cumin, honey, the juice of 1 lime and stir together to combine.
NOTE: Both recipes get better after they’ve sat in the refrigerator, so try not to eat the entire thing immediately after you’ve finished making it. Be patient – it’s worth it!
Spilling the Beans 
One thought on “My Go-To Corn Salsa”