Champion Corn Salsa

 

 

This is a meal in itself.

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!

 

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.

Related articles

• Roasted Tomato and Corn Salsa (the quick version) (andtheycookedhappilyeverafter.wordpress.com)

 

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Green Chile Salsa

Oh I just love salsa. Mostly I have made red salsas with tomatoes.

But coming to New Mexico leads you to the hatch green chile and the wonders of green chile sauces and salsas.

This one is my own creation, and can be adjusted to the heat you desire.

It is a perfect accompaniment to all sorts of things, such as enchiladas, tacos, tostados for starters. But it is lovely as a drizzled on condiment to Mexican rice, or dribbled over some grilled chicken or shrimp. Think of it as a ketchup for grown-ups.

Ready to jump into a new taste sensation?

INGREDIENTS:

• 3 green chiles, charred on the outside, seeded, stemmed and cut up into chunks
• 2 TBSP grated onion
• 1 lg clove of garlic, sliced
• 1/2 tsp cumin
• 1/2 tsp salt
• 3/4 tsp pepper
• 1/3 c cilantro
• 1/4 c chicken stock

INSTRUCTIONS:

1. Either char your chiles on a gas range or slather with some oil and put under the broiler, turning as needed to get them blackened nicely. Place in a plastic bag immediately and seal, leaving until cooled. Remove and cut off top and peel off the skin (no need to get it all). Then cut open and remove the seeds. Cut into chunks and place in a blender. *
2. Add the rest of the ingredients to the blender, adding about 1/2 of the stock at first and then whirring it up. Add more stock to get the consistency you wish.

* There are many chiles to choose from. The chiles I used were about 6 inches or better long. If you use shorter one’s use a couple more. You can use Anaheim, Ancho, Hatch, Jalapeño, etc. Most stores have their chiles with instructions that tell you how hot they are. I would say that you need about 3/4 of a cup of chopped chiles to offset the rest of the ingredients listed. This is not rocket science. A bit more or less won’t hurt.

Serves: about 3/4 c

NOTE: most people also put tomatillos in their green chile salsa. That’s fine too. But I find this is excellent and quick to make.

Oh My Pico de Gallo!

Oh salsa is the new ketchup. Everyone agrees. At least all who count agree.

I tried my first homemade salsa and never went back. It’s easy to put together, so don’t shy away from the fresh taste that is so much better than that cooked bottled crap.

You can leave it chunky, or you can whirr it up in the food processor for a more “sauce” kinda consistency. Either way, it goes with just about everything. From traditional dishes like chips, tacos and so forth, to scrambled eggs, over oven-roasted chicken or fried fish, this stuff makes it special.

INGREDIENTS:

• 2 c diced tomatoes, fresh or canned (if canned, drain first, if fresh seed)
• 1/2 c finely diced onion (red or white)
• 2-3 cloves of garlic, grated on a microplane or worked into a paste if you are using a knife.
• 1/2 chopped cilantro (must be fresh)
• 1-2 finally chopped jalapeñoes, seeded or not, depending on how much heat you want
• salt and pepper to taste
• 1/2 tsp cumin
• 1/2 lime juiced and zested
• 1 TBSP EVOO

DIRECTIONS:

1. Mix it all together
2. Let it stand for a couple of hours if you can, outside the fridge. I think it’s at its best at room temp.