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Recipe Detail Page
Corn Salsa
Summer 2007
This fresh, flavourful salsa is chunkier than most dipping salsas. It can be served with corn chips and is also a good accompaniment to grilled fish and chicken.
Makes 3 cups (750 mL)
3 cobs of corn, shucked
¼ cup (50 mL) olive oil
¼ cup (50 mL) chopped red onion
1 jalapeño pepper, seeded and finely diced
Kosher salt and freshly ground pepper
1 Roma tomato, seeded and diced
½ tsp (2 mL) chili powder
1 lemon
2 tbsp (25 mL) chopped fresh coriander
1. Using a knife, remove the corn kernels from the cobs, placing them in a bowl. You should have about 2½ to 3 cups (625 mL to 750 mL). With the back of the knife press down on the cob extracting any milky juice. Add it to the kernels; set aside.
2. Add the oil and red onion to a large frying pan over medium heat, and cook for 3 minutes or until the onion softens slightly. Add the corn, jalapeño and season well with salt and pepper. Continue to cook gently until the corn is tender but still has a little crunch.
3. Remove the pan from the heat and stir in the tomato. Transfer the mixture to a bowl and add the chili powder and a squeeze of lemon. Stir to mix and let cool, then refrigerate for a least 4 hours to allow the flavours to blend.
4. Bring the salsa to room temperature before serving. Check the seasoning and stir in the chopped coriander. Serve spooned onto corn chips, as a topping for grilled chicken or fish or a vegetable side dish.
Makes 3 cups (750 mL)
