Corn salsa is a simple, delicious option for preserving fresh corn using a safe water bath canning method.
This summer I found a local farm selling sweet corn in bulk for only pennies an ear. After enjoying plenty of corn on the cob, I wanted to preserve the rest without crowding the freezer. Freezing works well, and dehydrating can be useful, but both options have limits when you have a lot of corn to save.
I turned to canning and made several batches of plain pressure-canned corn and creamed corn, which are great pantry staples. Pressure canning is reliable but can be a bit of a production. So I searched for corn canning recipes that work with a water bath canner and discovered this bright, flavorful corn salsa.
Why I love this corn salsa
This recipe balances the natural sweetness of corn with a touch of heat and fresh citrus brightness. Unusually for a vegetable salsa that’s safe for water bath canning, it doesn’t rely on vinegar. Instead it uses lime juice for acidity and flavor, giving the salsa a fresher, cleaner taste.
There aren’t many corn salsa recipes tested for water bath canning. Some approved recipes use a lot of vinegar and sugar, creating a relish or chutney-like result. Others that include ingredients like black beans require pressure canning. This corn-lime salsa gives you the convenience of water bath canning with a straightforward, tasty result.
Ingredients
This small-batch recipe is adapted from tested canning sources and yields about 3 pints, making it ideal for farm-stand or market-sized harvests. You can easily double or triple the recipe; just be sure to heat ingredients evenly and measure the lime juice carefully for safety.
To make approximately 3 pints of corn salsa, you’ll need:
- 2 1/2 pounds tomatoes, roughly chopped (peeling and seeding optional; weight measured after prep)
- 1 cup corn kernels (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
How to make corn salsa
Start by removing the kernels from the ears. One handy technique is to set the cob upright in a bundt pan and run a sharp knife down the sides; the pan catches the kernels while the center holds the cob steady. Frozen corn can be used when fresh isn’t available—defrost it before using.
Chop the onion, jalapeños, tomatoes, and cilantro. Peeling and seeding full-sized tomatoes is optional but recommended to reduce watery texture and seeds; quartered cherry tomatoes work well without peeling.
Place all ingredients in a stockpot or Dutch oven. Bring the mixture to a gentle boil, then simmer for 5 minutes, stirring occasionally so the lime juice and salt distribute evenly. After simmering, the salsa is ready for hot-packed canning.
Canning corn salsa
If canning, prepare a water bath canner and preheat the water to a bare simmer (about 180°F). Prepare jars, lids, and rings.
Ladle the hot salsa into jars, leaving 1/2 inch headspace. Wipe jar rims, apply lids, and screw bands finger-tight. Process pint or half-pint jars in a water bath canner for 15 minutes at elevations up to 1,000 feet, adjusting processing time for higher elevations (see altitude chart below). After processing, turn off heat and let jars sit in the canner for 5 minutes before removing to cool on a towel.
Leave jars undisturbed for 12–24 hours, then check seals. Store sealed jars in a cool, dark pantry for 12–18 months. Any unsealed jars should be refrigerated and used promptly.
Altitude adjustments
Increase processing time when canning 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 to 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 heat if desired. Peel and seed tomatoes if you prefer a less seedy salsa. Remove corn kernels from the cobs. (Frozen defrosted corn may be substituted.)
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If canning, prepare a water bath canner and warm jars, lids, and rings.
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Combine all ingredients in a stockpot or Dutch oven. Bring to a boil, then simmer gently for 5 minutes, stirring occasionally to heat evenly.
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Ladle the hot salsa into jars, leaving 1/2 inch headspace. Wipe rims, apply lids, and screw bands finger-tight.
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Process pint or half-pint jars in a boiling water bath for 15 minutes (adjust for altitude). After processing, turn off the heat and let jars rest in the canner for 5 minutes before removing.
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Cool jars undisturbed for 12–24 hours, check seals, and store sealed jars in the pantry. Any unsealed jars should be refrigerated and used soon.
Notes
Batch size
This is a small-batch recipe but scales up easily. When increasing quantities, stir well to distribute lime juice and heat ingredients evenly.
Yield is approximately 3 pints but may vary depending on tomato juiciness. Paste tomatoes give a firmer texture and better yield; cherry tomatoes give a sweeter result.
Lime juice and safety
The recipe is tested for safety using fresh lime juice, but bottled lemon or lime juice may be used if preferred. Measure 1/4 cup lime juice minimum; using less can compromise acidity needed for safe water bath canning.
Altitude adjustments
Adjust processing time by elevation for pints and half-pints:
- 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.
More summer canning ideas
If you’re filling the pantry this season, try other easy water bath canning projects like peaches, whole tomatoes, tomato sauce, cherries, or cherry pie filling. These recipes pair well with canned corn salsa for bright, pantry-ready meals.
