I realize corn season is quickly coming to an end, so I must post this before you can’t make it anymore. I mean – you could – you could probably use frozen corn, thawed, but though I like frozen vegetables just fine, I’m not sure how that would stack up to this…
In any case, I recently received 5 ears of corn in my CSA. Long time readers will remember that my CSA is local & organic, which meant… there were worms in my corn. After I’d taken care of those (shudder) and cut what kernels I could off the cob, I thought about what I wanted to do with it. Well, I’d also received cilantro… and I had some tomatoes from a previous week… and of course shallots and red onions… yeah, go to the store and pick up some limes and jalapenos, what do you have?
Something delicious, my friends.
I “bribed” Beer Boor into making me more fresh tortilla chips by giving him half of the fresh corn salsa, and the trade worked wonderfully. I even made this batch spicier than I normally do, partially because I thought he’d like it more, and partially because heck, why not?
I like pushing myself sometimes to eat spicier foods.
And this, my friends, was bangin’.
5 ears of corn, cut off the cob – RAW! (feel free to blanch it quickly; see note below)
1 bunch cilantro, chopped (I like the stems a bit so I usually keep some in there too, but you can use just the leaves if you like)
1-2 shallots, diced
1 small red onion, diced (I used the combination because that’s what I had, but feel free to use what you’ve got on hand)
1 tomato, diced
2 jalapenos, diced (I removed the seeds and ribs completely, but if you want it spicier, feel free to leave those in or use more jalapenos)
Juice of one very juicy lime
Mix everything altogether. Salt to taste (I used very little or no black pepper). ENJOY. This was so good on the chips, but would also be delicious with a nice light white fish, or alongside chicken, or … well, with just about anything. Slightly spicy kick, sweet corn, and just yum. I had to stop myself from inhaling it all.
In fact, I decided to make more a week later, since I still had chips but no more salsa. So I went to the supermarket and finally bought some packaged corn on the cob, and did just about everything the same… but the corn didn’t taste quite as good. It was a lot starchier and just had this taste to it that might have been washed away, had I blanched it first. So I guess I learned my lesson: my local organic corn was so much better than the supermarket stuff. Wah.
In any case, enjoy the recipe as it is, and let me know how you like it! I would really like to put this with some flaky white fish for a slammin’ meal… yum yum yum!