A sweet and spicy corn salad inspired by Trader Joe’s corn and chile tomato-less salsa. Enjoy this corn salsa without tomatoes on its own or use it to add more flavor to another dish.


wide mouth glass jar filled with red pepper and corn salsa

Always in season

The warmer weather has me excited about all the spring and summer produce that is right around the corner. While fresh corn is still a few weeks away, the frozen corn in this salad will help hold you over until then.

This corn salsa recipe is inspired by the Trader Joe’s Corn and Chile Tomato-less salsa. A sweet and spicy mixture of corn, peppers and onion. Minus the tomatoes.

This one on the shelf.

Two jars of Trader Joe's Corn and Chile Tomato-less Salsa on store shelf

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Skip the Trader Joe’s run

Sure, grabbing a jar off the shelf can be convenient…or maybe not. In case that is not an option for you, here’s a homemade version of the Trader Joe’s corn salsa recipe.

Making it yourself means you have full control of the flavor and heat level. Adjust the ingredient amounts to meet  your specific food preferences or dietary restrictions.

top view of corn salsa inside jar

Simple to make salsa without tomatoes

More good news. This recipe comes together quickly out of a few standard kitchen and pantry ingredients.

It takes less than 20 minutes to make. I can never spend such a short amount time in a Trader Joe’s. (If you can, please share your secrets)

Enjoy this recipe all year long without a special trip to Trader Joe’s.


More Trader Joes Inspired Recipes

If you love everything Trader Joes, here are some ways to use your favorite TJ’s products. Even if can’t make the trip to shop there. You can save money & recreate some of their unique items at home with these Trader Joe’s inspired recipes.


corn salsa in a glass mason jar

Ingredients

  • onions – chopped
  • neutral oil – such as avocado, canola, grapeseed, safflower, or sunflower oil
  • whole mustard & coriander seeds
  • chipotle peppers in adobo sauce – chopped; these come in a can. Chop the peppers to use in this recipe. You won’t need the full can. Here’s a way to store the leftovers.
  • rice wine vinegar
  • maple syrup
  • red peppers – chopped
  • corn kernels – can use fresh, canned or frozen

How to make tomato free salsa

  1. Sauté the onions in oil until translucent.
  2. Add in the spices & seasonings. Bring to a boil.
  3. Mix in the corn and red pepper.

Watch how to make this corn salsa without tomatoes


corn salsa in a glass mason jar

What to do with a no tomato salsa

Treat it as a salsa —using it as a dip or as a layer of flavor in sandwiches, burgers or pasta salads.

Swap it with plain corn in recipes, like mayo free tuna salad for a spicier version.

Mix up a large batch for a BBQ friendly side dish.

Pin for Later

More corn recipes to try:

Elote Flavored Corn Riblets – A new way of serving corn on the cob this summer, cut into bite sized corn riblets. Learn how to safely prepare these vegetarian ribs and some seasoning suggestions, including a Mexican style street corn version.

A sweet and Spicy Veggie Burger full of fresh corn and Summer squash.

Fresh vegetables and plant-based proteins combined into this deliciously healthy cowboy caviar. A quick and convenient recipe that can be used as either a salsa, dip or salad.

A popcorn snack coated in a chocolate and rum mixture. Make sure there is room on your party’s dessert table for this boozy alcohol infused popcorn with chocolate.

Salsa Recipe

wide mouth glass jar filled with red pepper and corn salsa

Chile Corn Salsa

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

A sweet and spicy corn salsa inspired by Trader Joe's corn and chile tomato-less salsa.

Ingredients

  • ½ cup chopped onions
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons chopped chipotle peppers in adobo sauce
  • 2 tablespoons rice wine vinegar
  • 1½ - 2 tablespoons maple syrup
  • ⅔ cup chopped red peppers
  • 3 cups frozen corn kernels

Instructions

  1. Combine onions and oil in a large frying pan. Cook over medium-high heat for 5-7 minutes until translucent. Stir occasionally.
  2. Add mustard and coriander seeds. Cook an additional 1-2 minutes.
  3. Stir in chipotle peppers, vinegar, maple syrup and ¼ cup water. Allow the liquid to boil and reduce slightly before adding corn and red peppers. Mix to combine and heat thoroughly before serving

Notes

Cook Straight from the Freezer

No need to thaw the corn before you begin cooking. Place the kernels straight from the freezer into the frying pan.

Canned or Fresh Corn

Either canned or fresh corn can be used in this recipe as well. Drain canned corn before use. Fresh corn, can be cooked ahead of time or once added to this dish (increase cooking time). Cut corn kernels off the cob before adding to this dish.

Nutrition Information:
Yield: 6 Serving Size: ⅓ cup
Amount Per Serving: Calories: 122Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 15mgCarbohydrates: 24gFiber: 3gSugar: 9gProtein: 3g

Did you make this recipe?

Let us know how in the comments below or share on Instagram and tag @perspectiveportions, we'd love to see it.

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Tomato Free Spicy Corn Salsa (Trader Joe’s Inspired Recipe)
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