Corn salsa is delicious and a frugal persons dream come true. At area farmers markets like the one held on the Square, at this time of year corn, peppers and fresh tomatoes are plentiful and affordable. Here are the easy to follow directions for making from scratch corn salsa.
12 ears corn, shucked
3 cups distilled vinegar
1 cup sugar
1 tbsp ground cumin
1 tablespoon salt
5 pounds tomatoes, diced
1-2 jalapeño peppers, diced
1 green bell pepper, diced
1 large onion, diced
2 garlic cloves, minced
1/2 cup fresh cilantro, chopped
Bring a large stockpot or pan of water to a boil. Add corn, boil 5 minutes.
When cool enough to handle, stand corn on end and cut off kernels.
Combine vinegar, sugar, cumin, and salt in clean stockpot.
Bring to a boil.
Add tomatoes, peppers, onion, garlic and corn kernels, return to a boil.
Reduce heat, simmer 5 minutes.
Stir in cilantro, return to boil.
Remove from heat, then ladle into jars.
Store in refrigerator covered up to 3 weeks.
Optional canning method is to ladle into canning jars, wipe rims and put lids and screw rings on. Process for 15 minutes in boiling water bath. Turn off heat, remove jars after 5 minutes. Check after 24 hours to be sure jars have sealed.
For more information on the Madison downtown farmers market, including a list of vendors and their wares, please see http://dcfm.org.