We are a little bit more than midway through corn season, so it is time to cook with it. All too soon we’ll have to switch to the bags of local corn we’ve frozen over the summer or, worse, turn to store-bought bags of frozen corn. However, we’re still immersed in corn season, so let’s enjoy its freshness for now!
Last week I wanted to try something different, so I made sure we bought more ears of corn than the three of us would need. On the first night we cooked all of the ears on the grill and refrigerated the leftovers, still on the cob. The next night was burrito night, and some of leftover corn was turned into salsa.
What I liked about this salsa:
- It had a nice crunchiness to it, much more than a typical tomato salsa.
- Although starchy from the corn, the generous amount of lime lightened it up.
- There were sparks of heat from the jalapeno, but it definitely was a mild salsa.
- This salsa could be eaten on its own as a salad.
What others may not like (all fixable):
- It is mild. More jalapeno or other peppers can be added.
- If it is heavier than you prefer, tomatoes could be added.
- 3 ears corn, cooked
- 1 jalapeno, seeded & diced
- 1/2 bell pepper, diced
- 2 Tb. diced red onion
- zest & juice from 1 lime
- 1 Tb. dried cilantro
- salt & pepper
- Cut the kernals off of the cobs and place in large bowl.
- Add peppers, onion, zest, juice, and cilantro. Stir well.
- Season with salt and pepper.
- Refrigerate at least 2 hours but longer is better to allow flavors to meld.