Sweet and Spicy Corn Salsa

In a large bowl toss together the sweet corn kernels and chopped red pepper. Set aside.

In a large saucepan, combine the vinegar, sugar, water, mustard seeds, and cumin seeds. Pace the pan over medium-high heat until it begins to boil then reduce the heat to a simmer. Add the chopped onion and ground red pepper. Simmer until the onion becomes translucent, about 10 minutes. Into the simmering liquid, add the sweet corn and chopped red pepper. Simmer for 5 minutes. Remove from heat.

Using a slotted spoon, transfer the corn salsa into a non-reactive container, pressing down lightly to pack the corn. Gently pour the remaining cooking liquid from the saucepan over the packed salsa just until it is covered. Refrigerate for a day before serving (to allow the flavors to develop).

Serve with chips for dipping.