If using canned corn, drain corn well and transfer to a medium size bowl.

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.

Add diced onion, red bell pepper and finely chopped jalapeño to bowl with the corn. Stir to combine.

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.

Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well.

Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.

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.