Sweet-and-Spicy Corn Salsa

🥘 Ingredients

• cumin seeds
  1/4 tsp
• ground red pepper
  1/2 tbsp
• mustard seeds
  1/2 tbsp
• red onion
  1
• red pepper
  1
• sugar
  3/4 c
• sweet corn kernels
  4 ears
• vinegar
  1 c
• water
  4 tbsp

🍳 Cookware

• mixing bowl
• large saucepan

1. 1

   Toss the sweet corn kernels and finely chopped red pepper together in a mixing bowl . Set aside.

   sweet corn kernels: 4 ears, red pepper: 1
2. 2

   In a large saucepan , combine the vinegar , sugar , water , mustard seeds , and cumin seeds . Pace the pan over medium-high heat until it begins to boil. Reduce the liquid to a simmer. Add the chopped red onion and ground red pepper . Simmer until the onion becomes translucent, about ⏱️ 10 minutes . To the simmering liquid, add the sweet corn and chopped red pepper. Simmer for ⏱️ 5 minutes . Remove from heat.

   vinegar: 1 c, sugar: 3/4 c, water: 4 tbsp, mustard seeds: 1/2 tbsp, cumin seeds: 1/4 tsp, red onion: 1, ground red pepper: 1/2 tbsp
3. 3

   Using a slotted spoon, transfer the corn salsa to a non-reactive container, pressing down lightly to pack the corn. Gently pour the remaining cooking liquid from the saucepan over the packed salsa just until it is covered. Refrigerate for a day before serving (to allow the flavors to develop).
4. 4

   Serve with chips for dipping.