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, corn season is here, 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 burritos were our main course, and some of leftover corn became a 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. You can add more jalapeno or other peppers.
- If it is heavier than you prefer, tomatoes could be added.
Local Corn Salsa
2015-08-30 04:50:13
Yields 8
A fabulous topping for burritos, tacos, and more that is lightly spicy.
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Prep Time
10 min
Total Time
10 min
Ingredients
- 3 ears corn, cooked
- 1 jalapeno, seeded & diced
- 1/2 cup diced green bell pepper
- 2 tablespoons diced red onion
- zest & juice from 1 lime
- 1 tablespoon dried cilantro*
- salt & pepper
Instructions
- 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.
Notes
- *1/4 cup fresh cilantro can be substituted
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