Sweet and Spicy Corn SALSA

This my go-to year around best salsa ever.  In the cold month of January, I bust out a jar of this for taco night and instantly my tacos are flavorful and colorful.  I make this salsa late in the summer when I simply cannot eat another ear of corn and yet the field is still full of it.  I call my mother to come over and we spend the next two days processing as many jars of this salsa as we can. By the end of the two days, we always wish we had made more and vow only to use our salsa for special occasions.  It never fails that I always run out of salsa first before the new crop comes in.   You have been warned, this salsa does not last long.

4 ears of sweet corn (kernels removed)

1 red pepper, finely chopped (any pepper will do)

1 cup white vinegar

¾ cup sugar

¼ cup water

1 and ½ tsp mustard seed

¼ tsp cumin seeds (ground cumin is fine too)

1 red onion, minced

1 and ½ tsp ground red pepper

Toss the kernels and chopped red pepper together in a mixing bowl.  Set aside. 

In a large saucepan, combine the vinegar, sugar, water, mustard seed, and cumin over medium-high heat and bring to a boil. Add the onion until it becomes translucent.  To the simmering liquid, add the sweet corn and pepper and simmer for 5 minutes. 

Prepare canning jars according to FDA requirements.  Fill jars leaving ¼ inch headspace and process for 15 minutes.  If you are not canning, pour into jars and store in the refrigerator.