Corn and cherry tomato salsa is a classic salsa recipe full of flavor. The only thing better than chips and salsa is homemade salsa and chips!
There is something so gratifying about making your own corn and cherry tomato salsa. For those with a home garden, you can use your homegrown tomatoes and jalapeños too! What a perfect way to preserve flavor all year long!
The best part of making this corn and cherry tomato salsa is that it takes out the guesswork and guarantees you a tested and delicious recipe. Scroll down for the full printable recipe, with tips and tricks!
This post is sponsored by the makers of Ball® home canning products.*
Table of contents
Why We Love This Recipe:
Who doesn’t enjoy eating a big bowl of chips and salsa any time of the day? This corn and cherry tomato salsa recipe from the makers of Ball® home canning products is tried and true. The perfect use for homegrown produce capturing the flavors of summer at peak freshness.
Cherry tomatoes are easy and fun to grow yourself. Tomato plants produce an abundance of fruit. This recipe is a great way to use them all up! Canning your own homemade salsa in trusted Ball® home canning mason jars is a great use of your hard work.
This is a quick and easy recipe to make for a beginner canner. All you need is a few fresh ingredients and about an hour of time. Bring a jar of salsa and a bag of your favorite tortilla chips to any gathering and they will disappear quickly!
Corn and cherry tomato salsa is also the perfect topping for tacos, eggs, salad dressing, or even in place of ketchup on your burger! Salsa is a pantry staple to always have on hand.
Read below to learn how to make this fresh, simple, and classic corn and cherry tomato salsa.
Corn and Cherry Tomato Salsa Ingredients
Be sure to scroll all the way down for the full printable recipe with helpful tips and tricks!
- Cherry Tomatoes: Pick fresh and perfectly ripe tomatoes for the salsa. This is the base of the flavor so avoid mushy or overripe produce.
- Corn: Fresh corn kernels cut off the cob or frozen corn works for this recipe! If using frozen, thaw before using.
- Red Onion: Finely chop the onion to add flavor to the salsa. Red onion has a mild flavor and is perfect in this recipe.
- Lime Juice: Lime juice is critical for preserving canned salsas to prevent the growth of toxins. The acid also balances the flavor of the salsa. Use bottled lime juice to ensure the pH is accurate for food safety.
- Jalapeño Peppers: To keep the salsa mild, use young jalapenos with smooth dark skin and discard the seeds. For spicier salsa keep the seeds!
Make sure to select quality mason jars when home canning, I trust Ball® home canning products for their durability. Plus, they’re pretty! Stock up by shopping them here.
Step by Step Instructions for Corn and Cherry Tomato Salsa
- Prepare the boiling water canner. Heat jars in simmering water until ready for use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Bring all of the ingredients to a boil in a large stainless steel or enameled saucepan. Reduce heat and simmer for 5-10 minutes, stirring occasionally.
- Ladle the hot salsa into a hot jar, leaving ½ inch headspace. Remove air bubbles and wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
- Process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove the jars and cool.
Tips for Success & FAQs
- Select produce at its peak freshness for the best salsa. Overripe produce should not be used. The goal of canning is to preserve the produce at its freshest so you can enjoy it year-round!
- This recipe makes about 6 pints of corn and cherry tomato salsa, make a few for yourself and gift a few to family or friends!
- Control your heat level by adding or omitting the jalapeño seeds.
Pick tomatoes rich in color. The skin should be smooth, unwrinkled, and plump for their size. Avoid mushy or overripe tomatoes.
If you want a spicy jalapeño, look for white lines (stress lines), the more you see the spicier it will be. For a mild pepper look for a smoother, younger pepper.
Store jars in a cool, dry place such as a pantry. Salsa will last one year once preserved. Always refrigerate after opening and enjoy within 2 weeks.
Salsa is a nutritional powerhouse! Fresh salsa is a great way to add flavor to your food while providing essential nutrients. It has vitamin C, potassium, hydrates, is low in calories, and is naturally cholesterol-free. (source)
More Recipes for you to Try
If you love canning your own food make sure to check out all of our other preserving recipes made with Ball® mason jars! Another great salsa to make is this tomatillo salsa.
If you have more jalapeños to use up try pickling them or make this jalapeño jelly.
The Recipe
Corn and Cherry Tomato Salsa
Equipment
Ingredients
- 5 lbs. cherry tomatoes roughly chopped
- 2 cups corn kernels about 2 large fresh ears or frozen but thawed is fine
- 1 cup red onion finely chopped
- 2 tsp salt
- ½ cup bottled lime juice
- 2 jalapeño peppers seeded and minced
- 1 tsp. chipotle chili powder optional
- ½ cup fresh cilantro chopped
- 6 pint glass ball preserving jars with lids and bands 16 oz.
Instructions
- Prepare the boiling water canner. Heat the jars in simmering water until ready for use, don't boil. Wash lids in warm soapy water and set aside with the bands.
- Bring all of the ingredients to a boil in a large stainless steel or enameled saucepan. Reduce heat and simmer for 5-10 minutes, stirring occasionally.
- Ladle the hot salsa into a hot jar, leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
- Process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand for 5 minutes. Remove the jars and cool.
Notes
*This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
This was an increddible salsa recipe! I made it this weekend for tacos my husband and i were serving at a dinner party and it was a huge hit! I stored the extra in a glass jar from sks bottle & Packaging: https://www.sks-bottle.com/340c/G2.html