Recipe: Fresh Corn Salsa
There are so many variations of “salsa” that the word can mean almost anything, at this point. I’m calling this dish salsa, although “relish” and just plain “salad” would have worked, too!
Now that we are past the name, what is going on in this delicious-looking dish?
It’s the peak of corn season, here in Hillsdale, and I’ve been enjoying the fresh, local corn that our farmers have for us. The most famous of our corn growers is White Oak Farm, who has been at this for over 30 years.
When corn is sweet and fresh, you don’t need to cook it. So a quick, raw salsa like this is easy to throw together for a summer dinner.
This recipe uses veggies that are in season right now (maybe I should have called this August Salsa instead). You can change it up when you make it, but the key vegetables are the corn, tomatoes and hot peppers.
3 ears of fresh corn, kernels removed
2 large tomatoes, medium diced
1 small red or white onion, medium diced
1 small jalapeno pepper (leave seeds and ribs for extra heat), finely chopped
1 small sweet red pepper, finely diced
1/2 cup diced cucumber, with skin on
2 cloves garlic, finely minced
3 T chopped fresh parsley or cilantro
1 T chopped fresh mint
1/4 cup olive oil
juice of 2 limes
1 tsp sea salt
1 tsp Feisty Fiesta spice blend
Optional: add 1 can of drained black beans, to make this more into a party dip
In a large bowl, combine all ingredients.
Taste for seasoning, and adjust the salt, Feisty Fiesta and lime juice as needed.
This salsa is best eaten right away, as all of the veggies stay crisp and keep their individual colors, but it can be refrigerated in a sealed container for up to 2 weeks.
Makes about 3 cups of salsa.
How to get all of the silk off the corn? Everyone has a different technique, including the use of rubber bands — go look up “Rachel Ray Shucking Corn” on YouTube for a little fun 😉