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Addictively delicious, this Copycat Trader Joe's Corn and Chile Salsa is wonderful with chips, on salads, sandwiches, quesadillas, pizza... you name it!
If you're a frequent flyer at Trader Joes, you've probably seen their Corn and Chile Salsa. If you haven't tried it, you're missing out on something wonderful! While it looks like a simple jar of corn with bits of red pepper, there's an explosion of flavor in your mouth with the first bite. I'm happy to now have this Copycat Trader Joe's Corn and Chile Salsa in my recipe arsenal and I think you 'll agree!
I call my version Copycat Trader Joe's Corn and Chile Salsa because it was inspired by the TJ's version. It's similar in the flavor profile, with all the same ingredients, but I've lightened it up a bit. The Trader Joe's version has more sugar, hence more calories; 45 calories per 2 tablespoons. Mine has 25 calories for the same size serving and has a fresher, but still super delicious, flavor. You won't miss the extra sugar. That's a win-win in my book!
Something else I really like about this copycat version vs the real deal, is the color. The TJ's version is a little murky in color. The recipe I'm sharing today keeps the bright, vibrant yellow hue of the corn. I love that!
I also love that you can enjoy this Copycat Trader Joe's Corn and Chile Salsa year round, as it can be made with fresh or canned corn. Don't use frozen corn though. I tried it and found that the crispness of the fresh (or even canned) corn, is lost in the freezing process. Of course, fresh summer corn can't be beat, but the canned corn version is also delicious (and way easier) too!
If I'm using fresh corn I use my favorite, easy microwave method to cook the corn. Just pop a couple ears of corn into the microwave, unhusked. Cook on high power (the amount of time will depend on how many ears you're cooking). Remove the corn from the microwave and let it cool a bit. Then just pull back the husks and silk from the top on down and the corn is perfectly cooked with barely a single strand of silk to be found!
What to do with the Copycat Trader Joe's Corn and Chile Salsa
- Serve it as a relish for hot dogs, bratwurst, burgers, etc
- Serve it as a dip with pita or tortilla chips.
- Use it as a topping for a southwest salad. We love to make it with grilled chicken, sliced peppers and red onion
- Tuck it into quesadillas, paninis and grilled sandwiches.
- Add a can of black beans (drained), a small chopped red onion, and a chopped avocado to 1 cup of Copycat Trader Joes Corn and Chile Salsa for a delicious and super easy black bean dip.
- Spoon it over grilled chicken or shrimp.
- Spoon it over a block of cream cheese and serve it with crackers.
Café Tips for making this Copycat Trader Joe's Corn and Chile Salsa
- If using canned corn, use the best quality, crisp canned corn. I like Del Monte Summer Crisp Whole Kernel Golden Sweet Corn as well as the Trader Joe's brand corn.
- Whole mustard seeds can be found in the spice section of most larger grocery stores, in bulk at specialty stores like Whole Foods and Sprouts and also online.
- Coriander is the seed of the cilantro plant. Its flavor is a bit citrusy. Don't worry if you're not a cilantro lover. The flavors of the seed and the fresh plant, are nothing alike.
- I like to make this salsa at least a few hours before serving to allow the flavors to meld.
- I've seen recipes online for corn salsa that use frozen, thawed corn but don't try it with this recipe; the crispness of the corn is important and it's lost in the freezing process.
P.S. Want to serve a really special appetizer? Make a batch of these Lemon Rosemary Flatbread Crackers to serve with this salsa. Delish!
- 4 medium ears of sweet corn unhusked (or 1 11-ounce can yellow corn)
- ¼ cup finely diced sweet yellow onion
- ¼ cup finely diced red bell pepper
- 1-2 teaspoons finely chopped jalapeno pepper start with 1 and add more, if you want more heat
- 3 tablespoons distilled white vinegar
- 3 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 teaspoon ground coriander
- ½ teaspoon cumin powder
- ½ teaspoon crushed red pepper
- ½ teaspoon salt
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If using canned corn, drain corn well and transfer to a medium size bowl.
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If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cool for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on it’s side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.
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Add diced onion, red bell pepper and finely chopped jalapeño to bowl with the corn. Stir to combine.
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Combine vinegar, sugar, mustard seeds, coriander, cumin, crushed red pepper and salt in a medium size, microwave safe bowl. Stir well to combine. Microwave on high power for 1 minute.
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Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well.
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Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.
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Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for 5 days to 1 week.
See Café Tips above for lots of helpful information regarding this recipe.
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Brenda Bates says
Funny story about TJ's corn salsa .... an attorney I work with's wife went to TJ's at Christmas one year and filled 3 of their totes with her favorite things - the corn relish being one of them. We'd never been there so it was all new to us. My husband and I looked at the corn salsa and wondered what to do with it, so into the pantry it went .... and sat .... and sat. One Saturday a few months later, I was going through the pantry to pull out items for our church's food pantry, took it out and put it with the donations. Two months later, I came down with shingles and was off work for a week. The attorney's wife went back to TJ's and brought more bagfuls of their items to me that week .... one of them being that darn corn relish. At that point, we decided maybe we should try this since she keeps giving it to us, so the next Friday night, I made salsa verde chicken in my Instant Pot and thought maybe it would go with that, so I pulled some tortilla chips out, opened the jar ...... and our minds were blown. Then we realized we'd given a jar of this goodness away! LOLOL
So happy to have this recipe - going to make it this weekend!
Chris Scheuer says
I love this story, Brenda! Thanks so much for sharing! Hope you enjoy the salsa!
Brenda Steele says
I just made this recipe this morning. I love it!!!!! As I do many of your other recipes. The only adjustment I would make is a bit less sugar. It is going in my special cook book though to be used often. Thank you so much for sharing!
Chris Scheuer says
Yay! Thanks for sharing your results, Brenda! We find this quite addictive!
Janet says
Hi! Just wondering what size can of corn do you recommend for this recipe?
Chris Scheuer says
Good question! I've updated the recipe to include that information. It's an 11-ounce can.
Kee says
I should be embarrassed with how much corn salsa I have eaten since discovering it earlier this summer, except I'm not. However, now that I have found your homemade recipe I am definitely going to feel less guilty about it. Today, I bought corn from the farm to make this, but then I realized that the recipe says to microwave the corn. I don't actually own a microwave. Any other suggestions as to what I should do with the corn? I have only ever boiled corn to eat corn on the cob! Thanks!
Chris Scheuer says
Hi Kee, you can definitely boil the corn for this salsa. Just cook only 2-3 minutes. Hope you enjoy it as much as we have!
James says
I made this exactly per the recipe and it was delicious! Thanks for sharing your recipe. Do you happen to have a copycat recipe for Trader Joe's Salsa Autentica as well? I've been searching for one in vain.
Chris Scheuer says
Hi James, I don't but that might have to be my next copycat quest 🙂
vickie says
This sounds delightful....any thoughts on canning it while fresh corn is in season? I would love to jar it up to enjoy during the winter!
Chris Scheuer says
Hi Vickie, I haven't tried to can this salsa so I can't advise you on this. I do know that making it with a good quality canned corn is also really delicious! I'm wondering if the corn would get soggy if you canned it. The crisp corn is one of the things that makes this salsa so delicious. If you do try it, please let us know you're results!
vickie says
I am going to be getting corn this week, so I may try canning a small batch and see what the quality is like. I will let you know my results! Thank you.
Chris Scheuer says
That would be great, thanks Vickie!
Beth says
HI Vickie
Did you ever try to can this recipe? If so pls let me know how it turned out. I'd love to make this and can it for later use or even as a holiday gift.
Chris Scheuer says
Hi Vicky, I haven't tried to can this recipe, it never lasts that long. I'm also a bit afraid you might loose that fresh corn flavor.
Sally Summers says
I would love to know how the canning process comes out! I would love to be able to have my own “pantry stash!” Let me know, please!
Chris Scheuer says
Hi Sally, I haven't tried canning this salsa so I can't say for sure but I know some of our readers have and have reported good results.
kerry says
Vicky,
I am a huge fan of Trader Joe's Corn Salsa, but no TJ nearby. I made a huge batch last year and did can it, fantastic results. The only thing I would warn you about is the recipe I used, had a lot more vinegar. That matters in canning. This recipe, with less vinegar, sounds more pleasing. Check with Ball about safety and vinegar amounts, but you can totally can corn salsa.
Chris Scheuer says
Thanks, Kerry, you are right, the level of acid is important for safe canning.
Peggy Fleming says
I’m thinking you should be able to pressure can this. That’s how I do my green beans and dill be doing carrots from my garden in a few weeks.
Chris Scheuer says
Thanks, Peggy!
Brenda Uldrick says
I haven't made this recipe, but I do can. when canning, the contents of the jar need to be covered with liquid and you need to leave about an inch between the top of the liquid and the top of the jar for them to seal.
Chris Scheuer says
Thanks, Brenda.
Sandra L Garth says
We don't have a Trader Joe's in our area so thank you for sharing this.
Chrisry says
This looks super yummy!!
I'd love to know where the jar came from too....i love glass jars...all different shapes ...this one looks so prefect for the salsa!
Chris Scheuer says
The jar is a Weck jar. They come in all different shapes. Here's a link to them on Amazon: http://amzn.to/2gkoshk
cheri says
Oh I have had the Trader Joe one and it was delicious, I bet yours is so much better, so pretty too, love the color!!
Mary Ann | The Beach House Kitchen says
I have never tried Trader Joe's Corn and Chile Salsa Chris, but your copycat version sounds so incredibly delicious! It will be perfect for all my end of summer bbq's!
Jenna says
Yum!
John/Kitchen Riffs says
Love salsa! Any and all. Corn salsa is good stuff (as is corn relish, which is rather similar). I do really like the color of this. Good job -- now I'm hungry for salsa and chips!
Jennifer @ Seasons and Suppers says
As you know, I made my first visit to Trader Joes recently, but I didn't pick up this particular product (if only I'd known 😉 But no worries now! I'll just make yours. Perfect!
Valya @ Valya's Taste of Home says
Never bought this salsa from the store, but sure looks delish.
Vicki Bensinger says
I've never had Trader Joe's corn and chile salsa but I'm certain I'll love yours. It's simple to prepare and best of all I have all those ingredients on hand. On a side note: I'd die to learn how to take photos like yours. Every photo has me wishing I could dive into it and take a bite!
Liz says
We've been buying so much corn this summer that I'm delighted with a new recipe to try! I love that you can use canned corn in a pinch---means I can make it all year 'round!
Chris Scheuer says
I know, I love that too Liz. It will be such a quick, easy appetizer in the winter months!
Monique says
Looks so beautiful! Jewel-like!
Chris Scheuer says
Thanks Monique 🙂
sue | theviewfromgreatisland says
How have I missed this at TJs? I live corn salsas, and the fresh corn is always best at the end of summer, so your timing is perfect!
Chris Scheuer says
At our Trader Joe's, they keep it in a funny place, above the frozen desserts!
Tricia says
We don't have a Trader Joe's in town but I hear a lot of good things about their products. Pretty salsa Chris! I know I would love this.
Chris Scheuer says
Thanks Tricia, I'm certain that you would love it! But then again, you made a crazy-delicious corn salsa yourself not too long ago!
Dianne says
Thank you so much for posting this! I've been wanting to recreate this salsa for so long. Our closest TJ's is over an hour away in a direction we don't normally go, so this is one item I do stock up on when I am able to go to one. I'll give it a try in September when I finally have time to play with food again. The rest of this month is booked solid.
Chris Scheuer says
You're welcome Dianne, hope you enjoy it!
Mollybea says
Can't tell if my comment was posted.? ... How about adding a little to coleslaw and maybe a little olive oil along with it. Or to your regular creamy coleslaw dressing.
Mollybea says
Finally it shows that it was posted.
Chris Scheuer says
That's a great idea, it would be wonderful in coleslaw.
Ginny Hartzler says
So gorgeous! ALMOST as beautiful as your fingernails!
Chris Scheuer says
Haha! You crack me up Ginny! 🙂
Angie@Angie's Recipes says
Corn salsa made with fresh sweet corns is definitely different from the canned one. Fresh, naturally sweet and delicious!
Chris Scheuer says
Yes, fresh is the best but I was amazed at how good the canned corn salsa was. In fact, I did a blind taste test with Scott and he chose the canned version!