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–+ servings

Trader Joe's Knock Off Corn and Chile Salsa

This corn and chile salsa closely replicates the TJ's salsa - and it can be made much more cost effectively at home.
5 from 1 vote
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Prep Time 20 minutes
Course Appetizer
Cuisine Southwestern
Servings 22 Servings
Calories 34 kcal

Ingredients
  

Prepare the Vegetables

  • 30 Oz Corn - 2 Cans Corn, Drained
  • ½ large Red Pepper - Diced very small (~½ C)
  • ½ C Onion - Diced very small
  • 1 medium Jalapeno - Diced very small (~6 Tsp)

Prepare the Marinade

  • 5 Tbl White Vinegar
  • 4 Tbl Sugar
  • ¾ tsp Ground Mustard Powder - regular - Not Chinese
  • 1 tsp Coriander
  • ½ tsp Cumin
  • ½ tsp Crushed Red Pepper
  • ¾ tsp Salt

Instructions
 

  • Organize your ingredients.
  • Chop the vegetables and drain the corn. Place all veg into a medium sized bowl.
  • Mix the marinade ingredients in a smaller bowl. Heat the marinade by microwaving for 1 minute on high. Make sure that the sugar dissolves. Heat again for 15 seconds and stir if sugar doesn't dissolve readily.
  • Pour hot mixture over the corn/veg in the larger bowl. Stir it up. Stir every 5 min or so till cool. (15 min) Keep in fridge covered - for up to 5 days or a week.

Notes

This recipe was originally adapted in 2019 from : 

Nutrition

Calories: 34kcalCarbohydrates: 6gProtein: 0.5gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gSodium: 84mgPotassium: 20mgFiber: 0.2gSugar: 4gVitamin A: 137IUVitamin C: 6mgCalcium: 3mgIron: 0.1mg
Keyword Corn, Jalapeno, Onion, Red Pepper, Southwestern Spices
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