Corn and Chile Salsa - Latinos Platos

4 medium ears sweet corn, unhusked (or 1 can yellow corn)
¼ cup finely diced sweet yellow onion 
¼ cup finely diced red bell pepper 
1-2 teaspoons finely chopped jalapeno pepper (or more to add heat)
3 Tablespoons distilled white vinegar 
3 Tablespoons sugar 
1 teaspoon mustard seeds 
1 teaspoon ground coriander 
½ teaspoon cumin powder 
½ teaspoon crushed red pepper 
½ teaspoon salt

If using canned corn, drain corn and transfer to a medium size bowl. If using fresh corn, place 2 ears at a time in the microwave and cook for 5 minutes on high power. Carefully, with oven mitts, remove corn from microwave and allow to cook for 5 minutes. Repeat with remaining 2 ears of corn. When cool enough to handle, pull off husks and silk. Lay corn on its side and cut kernels from cobs, rotating the ear of corn as you go. Transfer corn to a medium size bowl.

Add diced onion, red bell pepper and finely chopped jalapeno to bowl with corn. Stir to combine.

Combine vinegar, mustard seeds, coriander, cumin, crushed red pepper and salt in a medium size, microwave safe bowl. Stir to combine. Microwave on high power for 1 minute.

Remove vinegar mixture from microwave and add to bowl with corn mixture. Stir well. Allow salsa to sit at room temperature for 15 minutes, stirring every 5 minutes.

Serve immediately or transfer to a glass jar or storage container and refrigerate till ready to use. Salsa will keep in refrigerator for up to 1 week.

Perfect for parties, picnics and potlucks. Serve with chips, on salads, quesadillas, pizza, etc...