I love salsa. It’s one of my Desert Island foods. Living the rest of my life without salsa would be unthinkable. It’s where a lot of the vegetable matter in my diet comes from, honestly–I hate tomatoes in a lot of forms, but love it in salsa.
I love my salsa to have a little heat, but I love it when there’s a nibble of sweetness in there. So I love it when salsa has corn in it. It’s the perfect little stir-in! It adds an interesting bit of texture and balances out some of the heat I love so dearly.
On the flip side, a food I quite simply hate is beans. I can’t stand them, and I won’t abide them in my beloved salsa. So of course it’s the case that any time a commercial salsa adds in corn, they also chuck in beans. So not cool.
Enter Trader Joe’s Tomato-Less Corn and Chile Salsa ($2.49, 13.75oz). It’s just corn, onions, chiles, spices and love in a jar. I knew it wouldn’t be enough for me on its own–there’s too much sweet to the light heat. BUT mixed with a cheap jarred tomato salsa? Perfecto! I can stir in as much of the corn salsa as I want, dialing in sweet to heat.
Why not add plain corn to jarred salsa? Good question–by preserving the corn, some of its sweetness is actually cut and the kernels are a bit softer. The TJ’s corn salsa also offers more chunks of peppers and onions, as well as some spice. The most important property, though, is that I can store it in my fridge as long as the salsa, ready for late night snacking, any time. The storage recommendation for salsa in the fridge is a month, so I feel like it’s a little more sensible than keeping around ears of corn on the hope that I’ll want salsa.
But speaking of corn-based salsa, here’s a recipe for Chipotle’s corn salsa. I’ll be making this soon, and I think you should, too!
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