Other Great Taco Condiments: Peach Salsa; Guacamole; Vegetable-Mint Salsa; Cooked 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
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.
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
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.
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
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!
Basil with corn..sounds like a fabulous combination! This looks amazing!
Checking out all my Summer Fest friends recipes and yours looks delcious, I will definitely give it a try!
I love corn in salsa. Looks so yum!
Love it! That will be going on my next tacos 🙂
Corn salsa is the best!! great minds think alike 🙂
Love how refreshing it looks and so simple.With basil and mint .. can only imagine the flavor it will pop! gorgeous looking dish
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!
This is fabulous! My husband is absolutely crazy for anything corn…and he loves a good salsa!
di i have to cook the corn, or is ok right off the cob?
RIght off the cob – when it’s super fresh, it’s really awesome and crunchy that was.