At least it is to me, for as I often have said, I love corn. I am always on the lookout for a recipe that features corn, and sometimes, well, it seems to make itself.
I didn’t find it too difficult to create a corn salsa. All the usual suspects are here, but I don’t put tomato in mine, not because I don’t adore corn and tomatoes, for I do, but that the tomato is juicy and it takes it toll on this dish as a leftover. So I keep it drier and thus palatable for a bit longer this way.
Not that it lasts very long.
It is a great accompaniment to any grilled meat.
So before the summer is completely gone, do give this a try. You can make this as spicy or as mild as your taste dictates, but for me? Oh spicy please!
- 2-3 ears fresh corn (frozen and canned can be used too but it won’t be quite as lusciously good!) About 2 -3 cups
- 1/3 c finely diced red onion
- 1/3 – 1/2 c finely diced sweet red pepper
- 1-2 jalapeños, finely chopped (seeds and membranes removed if you choose)
- 1/2 c loosely packed chopped cilantro
- 1/2 tsp cumin
- salt and pepper to taste
- 1/8 c olive oil (EVOO)
- 1/4 c lime juice and about a tsp of zest
- If using fresh corn, rub with olive oil, and place under broiler, rolling as necessary letting it char here and there. Let cool, and then cut kernels off the cob.
- Add the rest of the ingredients, stir and refrigerate a couple of hours to let the flavors meld.
Serves: 8 as a side condiment
NOTE: some like to add black beans to this to make it more of a side salad. You could also add cucumber, but that deteriorates more quickly I find too.
- Roasted Tomato and Corn Salsa (the quick version) (andtheycookedhappilyeverafter.wordpress.com)