Corn salsa is a simple, delicious recipe that’s safe to preserve using a water bath canner.
This summer I found a local farm selling sweet corn in bulk for just a few pennies an ear. After enjoying plenty of corn on the cob, I turned my attention to preserving the rest so it wouldn’t go to waste.
Freezing vegetables works well in many cases, but it quickly filled my freezer. I tried dehydrating some ears, which helps stretch the harvest, but the dehydrator only handles a few ears at a time. In the end, canning proved to be the fastest way to preserve large quantities.
I pressure-canned some plain corn and creamed corn for winter meals, but pressure canning can be a bit of an ordeal. While searching for corn recipes that are safe for water bath canning, I discovered a bright, fresh corn salsa that’s water-bath approved and wonderfully flavorful.
Why I like this corn salsa
This salsa strikes a great balance: it’s not overly sweet and doesn’t lean on heavy vinegar. Unusually for a vegetable salsa meant for canning, it uses fresh lime juice rather than vinegar, which gives the salsa a bright, fresh flavor without excessive tang.
There are relatively few corn salsa recipes approved for water bath canning. Many recipes call for vinegar and sugar, producing something closer to a relish or chutney. Others that include beans or other low-acid ingredients require pressure canning. This recipe is appealing because it stays simple, light, and can be processed in a water bath.
I like doing this work outdoors with a tall-capacity water bath canner during warm weather—no heating the kitchen and no pressure canner required. It’s an ideal way to preserve summer corn while keeping the process manageable.
Ingredients for Corn Salsa
This recipe is adapted from a tested canning source and makes a small batch—roughly 2 to 3 pints—so it’s perfect for market-sized harvests. It can be doubled or scaled up without issue. The original version calls for cherry tomatoes, but regular tomatoes work fine too; peeling and seeding large tomatoes will reduce seed texture if you prefer a smoother salsa.
The recipe was tested with fresh lime juice to preserve a brighter flavor, but bottled lime juice may be used if you prefer. If you use fresh juice, be sure to measure at least 1/4 cup for safety and consistent acidity.
To make about 3 pints of salsa, you’ll need:
- 2 1/2 pounds tomatoes, roughly chopped (weight after any optional peeling/seeding)
- 1 cup corn kernels (about 2 ears fresh)
- 1/2 cup onion, finely chopped
- 1–2 jalapeño peppers, seeded or left with seeds, finely chopped
- 1/4 cup fresh lime juice (about 3–4 limes)
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
How to make the corn salsa
Start by removing the kernels from the cobs. A bundt pan or similar vessel makes this easy: set the cob in the center and run a sharp knife down each side so the kernels collect in the pan. If fresh corn isn’t available, thawed frozen corn kernels will work.
Chop the onions, jalapeños, tomatoes, and cilantro. Peeling and seeding large tomatoes is optional but recommended if you want fewer seeds and a cleaner texture. Quarter cherry tomatoes instead of peeling them.
If you plan to can, prepare your water bath canner, jars, lids, and rings before you begin heating the salsa. Place all ingredients in a stockpot or Dutch oven, bring to a gentle boil, then simmer for 5 minutes, stirring occasionally so everything heats evenly. After simmering, the salsa is ready for hot-pack canning.
Canning the corn salsa
Ladle the hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe jar rims, apply lids and screw rings until fingertip tight. Process pints and half-pints in a water bath canner for 15 minutes at elevations up to 1,000 feet, adjusting time for higher altitudes (see below). After processing, turn off the heat and leave the jars in the canner for an additional 5 minutes to reduce risk of siphoning, then remove and cool undisturbed on a towel for 12–24 hours.
Check seals after cooling. Any jars that didn’t seal should be refrigerated and used first. Properly sealed jars will keep in a cool, dark pantry for 12–18 months.
Altitude adjustments for canning
Adjust processing time if you live above 1,000 feet:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 3,000 feet: 20 minutes
- 3,001 to 6,000 feet: 25 minutes
- 6,001 to 8,000 feet: 30 minutes
- 8,001 to 10,000 feet: 35 minutes
Corn Salsa Recipe for Canning
Equipment
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Water Bath Canner
Ingredients
- 2 1/2 lbs tomatoes, roughly chopped (peeling/seeding optional)
- 1 cup corn kernels, from about 2 ears fresh
- 1/2 cup onion, finely chopped
- 1–2 jalapeño peppers, seeded (or not) and chopped
- 1/4 cup fresh lime juice (about 3–4 limes)
- 1/4 cup fresh cilantro, chopped
- 1 tsp. salt
Instructions
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Wash and chop all vegetables. Seed peppers for milder salsa, or leave seeds for more heat. Peel and seed large tomatoes if desired. Remove corn from cobs; defrost frozen corn if using.
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Prepare a water bath canner and sterilize jars, lids, and rings if you will be canning.
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Combine all ingredients in a stockpot or Dutch oven and bring to a boil. Simmer gently for 5 minutes, stirring occasionally to heat evenly.
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Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Apply lids and screw rings fingertip tight.
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Process jars in a water bath canner for the time appropriate to your altitude (15 minutes at 0–1,000 ft). After processing, turn off heat and leave jars in the canner for 5 minutes before removing to cool.
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Allow jars to cool undisturbed 12–24 hours, check seals, and refrigerate any unsealed jars for immediate use.
Notes
Batch Size
This small-batch recipe yields about 2–3 pints and scales easily. Double, triple, or quadruple the ingredients as needed—just ensure even heating and distribution of lime juice when working with larger pots.
Yield can vary depending on how watery your tomatoes are. Use paste varieties for better yield and texture, or cherry tomatoes for a sweeter salsa.
Lime Juice and Canning Safety
This recipe was tested using fresh lime juice, but bottled juice may be substituted. Measure at least 1/4 cup lime juice; do not reduce this amount for canning safety.
Altitude Adjustments
Adjust processing time for your elevation. These times are for pint and half-pint jars; this recipe is not tested for quart jars.
- 0 to 1,000 Feet: 15 minutes
- 1,001 to 3,000 Feet: 20 minutes
- 3,001 to 6,000 Feet: 25 minutes
- 6,001 to 8,000 Feet: 30 minutes
- 8,001 to 10,000 Feet: 35 minutes
Nutrition
Nutrition information is an approximation.
Summer canning ideas
If you’re filling the pantry this season, other easy water bath canning projects include peaches, whole tomatoes, tomato sauce, and cherries. These simple preserves make great staples for winter meals.
