1. Toss the sweet corn kernels and chopped red pepper together in a mixing bowl. Set aside
2. In a large saucepan, combine the vinegar, sugar, water, mustard seeds, and cumin seeds. Place the pan over medium-high heat until it beings to boil. Reduce the liquid to a simmer. Add the chopped onion and ground red pepper. Simmer until 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.
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. Serve with chips for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6984.6mg||241 %|
|Potassium 184.7mg||5 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.2g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 58
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