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Sweet Corn and Pepper Salsa
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Sweet Corn and Pepper Salsa
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Serve with chips and dip or eat it straight out of the bowl with a spoon! Crunchy, spicy and sweet, dish up some of this Sweet Corn and Pepper Salsa at your next cookout, picnic or tailgating party.

Prep time
Plan for

Refrigerate at least 1 hour or up to 24 hours

4 cups salsa
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Sweet Corn and Pepper Salsa
Extra Fine Granulated Sugar
Prep time :
Plan For

Refrigerate at least 1 hour or up to 24 hours

Yield :
4 cups salsa


  • 3 cups sweet corn (from about 4 large ears) *see notes
  • 1 jalapeno pepper, finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 tablespoons whole mustard seeds
  • 1 teaspoon distilled vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Mix all ingredients well in a large bowl with a tight-fitting lid.
  2. Refrigerate, stirring occasionally, for at least one hour, or up to 24 hours before serving.  The salsa will keep in a covered container in the fridge for about 5 days.



NOTE: If fresh corn is not in season, use the same amount of thawed frozen corn or sweet canned corn, drained.

Recipe developed for Imperial Sugar by Cassie Laemmli @Bake Your Day.

This Sweet Corn and Pepper Salsa recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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