My first summer here I wanted to grow some corn, if only to find out what it tastes like when it’s not picked until the water’s on. Enough people told me bears love corn to put me off the idea; when you’ve seen a bear just a few inches from your deck, you’re easily dissuaded. So I buy it.
There’s a rhythm to corn on the cob in New England. The new year brings Florida corn, then corn from California in spring. High summer means my favorite, Jersey corn (it’s not called the Garden State for nothing), and finally when I think I can’t look at another kernel we get local corn.
I love finding new ways to use it and this recipe for corn salsa was an instant hit last summer. I found it at a supermarket and it’s eye-catching, tasty as can be and meets my requirement that most summer cooking must be easy and quick. It’s wonderful alongside grilled fish or chicken and is a good snack or appetizer with wholegrain tortilla chips. A bonus is having another recipe that uses home-grown tomatoes.
I omit the onion, which I don’t enjoy raw. I add a squeeze of lime juice instead and I’m always aggressive with the pepper. Allow one large ear of corn for about one cup of kernels and if you freeze your own or local corn to enjoy later, don’t bother patting the defrosted kernels dry with a paper towel. They’re going to get wet when you mix them.
Fresh Corn Salsa
Kernels from 1 large ear of corn, about 1 cup
1/4 cup (4 TB) chopped onion, red if you have it
2 plum tomatoes, chopped
1 TB extra-virgin olive oil
Salt and pepper to taste
In a medium bowl, combine all ingredients and mix well. Serve with tortilla chips, atop toasted bread or as a side dish.
Cover any leftovers and refrigerate.
Serves 2 as a side dish, 4 as a snack or condiment.
For another recipe using kernels, see my healthified Summer Goodness Cornbread. I cook the ears in the microwave, which is a favorite method.
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{ 2 comments… read them below or add one }
Hi Ella,
“I omit the onion, which I don’t enjoy raw.”
I don’t mind raw onion with sharp or especially stinky (limberger!) cheese on rye bread occasionally, but in a salsa raw onions can be a bit much, I agree.
But, have you ever tried slicing or chopping onions (red, sweet, or even the cheapest common yellow) and mixing/marinating them with the tiniest bit of salt and some vinegar? Balsamic is good, or rice vinegar and mirin, or even just plain cider vinegar. It’s a transformation: the rough raw taste mellows but the onions remain crisp.
Sort of like some of the sashimi transformations in Japan, maybe.
If you try it, let me know what you think?
tess
Tess´s last blog ..Chirashizushi
Hi Tess! I’ve never tried that, although I’ve had raw onions in vinegar-based dressings in salads served to me, but that’s not a transformation that’s a case of a big salad made in the morning and left with everything swimming till a get-togethers hours later. I’ll try your method some time – thanks!
I don’t mind raw scallions or a small amount of finely-diced shallot, but the rest…eeeeww!