Corn Salsa
Description
This recipe has evolved over the years. I found the original idea for this recipe in an old, old copy of Gourmet Magazine (who else desperately misses that magazine?!) I lost track of the magazine ages ago, and hence the actual recipe, which had like 10 ingredients. Mine only has six: corn, red bell peppers, lime juice, olive oil, salt and pepper (of some kind) and it's absolutely delicious on a hot summer day when corn is at it peak sweet yumminess! But I won't tell if you make this with frozen or even canned corn when fresh corn isn't available ;-)
Ingredients
Instructions
-
Shuck the corn. Place them on a pre-heated grill and grill them until they are nicely charred. When they are cooled down enough to handle safely, cut the kernels off the cobs. Alternatively, you can cut the kernels off the raw cob and cook them in a small amount of water. Put cut kernels in a large bowl.
-
Add diced red bell pepper, lime juice, olive oil and salt and mix. Add white pepper or finely diced jalapeño pepper (this will add to the salad visually and certainly zip up the flavors, but be vigilant--it can also over power the delicate flavors of the corn and pepper before you know it--so add sparingly and taste frequently until it's at the level of spice you like!) Let the salad sit for 10-15 minutes before serving just to let the flavors meld.
Enjoy! This is a great, simple side dish that's elegant and versatile. It plays great with pork, chicken, salmon, even steak. This salsa works great alongside just about any protein you'd prepare on the grill.
Cook's note: you can also grill the red bell peppers and when cool enough, dice them. I like this recipe either way, but find that I tend to prefer the red peppers to be crisp against the soft, grilled corn. Try it both ways and see what you prefer!
