Recipe Flash: Fresh Corn Salsa

Other Great Taco Condiments: Peach Salsa; Guacamole; Vegetable-Mint SalsaCooked Tomato Salsa; Chipotle Mango Salsa.

I think that as the summer wears on, we all become corn snobs. Around here, we start to see the first local ears just after July 4th, and it’s pretty exciting to make the switch from frozen corn–which we find useful in our small kitchens–to fresh. Though the ears are, well, a little small, and the kernels aren’t exactly oozing sweet corn flavor, they’re satisfying and we’re happy.

But by the middle of August, we’d totally pooh pooh those meager little July offerings if they were still on sale. Fortunately, they’re not.

Since the corn is so good, I often forgo cooking it altogether–it’s fresh from the field and sweet enough as is. Here, I simply cut a few ears’ worth of kernels off the cob, mix them with sweet, tangy, and pungent accents, and set aside for the flavors to meld. Perhaps the vinegar “cooks” the kernels just slightly, but they retain their delightful raw crunch.

I served this with grilled flank steak & onion tacos and guacamole, pictured above.

From my kitchen, albeit small, to yours,

Cara, THE QUARTER-LIFE COOK

**Recipe**


Fresh Corn Salsa
Makes about 1 1/2 cups

You can use the herbs that you like best–all basil or all mint, or whatever grows in your garden.

Ingredients
4 ears fresh corn, kernels removed
1/2 cup yellow cherry tomatoes, diced
2 teaspoons white wine vinegar
1/2 small red onion or 1 large shallot, very finely minced
1/2 teaspoon sugar
1/4 teaspoons
Small handful fresh basil, torn
Small handful fresh mint, torn

Combine all the ingredients in a small bowl. Set aside for at least 1 hour at room temperature or longer in the fridge. Taste for seasoning, adjusting as needed, and serve at room temperature with tacos.

**Summer Fest**

This post is part of Food Network’s Summer Fest! Check out the other great corn dishes below.

Summer Fest is a season long, bi-weekly event where Food Network editors team up with blogs to share tips and recipes about what’s available at the market.

Dishin and Dishes: Kicked Up Creamed Corn From Scratch

Zaika Zabardast: Fresh Corn Risotto

What’s Gaby Cooking: Spicy Corn Salsa

CIA Dropout: Truffle Roasted Corn Kohlrabi Soup

Cooking Channel: Fresh Corn Muffins

Food for 7 Stages of Life: Corn on the Cob Korma

FN Dish: Southwest Corn Recipes

Daily*Dishin: Sweet Corn and Couscous Main Dish Salad

Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon

Napa Farmhouse 1885: Corn & Watermelon Salad

Virtually Homemade: Summer Corn Salad

Food2: Creamed Corn Cornbread

Virtually Vegan Mama: Thai Corn Soup

Sunshine and Smile: Scallops with Corn and Pepper Sauce

Spices N Aroma: Corn Pilaf

The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)

Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta

Cooking With Books: Corn Favorites

Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins

12 Comments

  1. Looks delicious!  The corn I had yesterday was so delicious and sweet cut fresh off the cob, it felt like a shame to put it in my corn bread and bake it!  

  2. Does this can well, do you know? As wonderful as it would taste now, imagine it on Thanksgiving, Christmas, or Super Bowl Sunday… 🙂

    • You could try canning it – it might lose some of its crunch, though, when you heat it for canning. But by Thanksgiving, I’m not sure you’d care!

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