How to Make Corn Salsa
Sweet corn is a tasty base for an easy summer salsa.
Sweet Corn Salsa
Sweet corn is a tasty base for an easy summer salsa. Here's how to make it.
Gather Your Ingredients
Start with about 2 cups of corn. You can cut fresh corn off the cob, or use frozen corn, thawed, drained and dried thoroughly. You’ll also want 1 red bell pepper, 2 jalapenos, a bunch of cilantro, 1/2 a red onion, and freshly squeezed juice from 1 lime.
Pan-Roast the Corn
Heat a cast-iron skillet over high heat on the stove or a grill. Add the corn, and pan-roast, stirring frequently to prevent burning, until the corn caramelizes on most sides. The kernels will pop like popcorn, so consider using a splatter guard. Remove the pan from the heat, and transfer the corn to a bowl to cool.
Roast the Red Pepper
Meanwhile, roast the red pepper over an open flame on the stovetop or a grill until the skin blackens all over.
Roast the Jalapenos
Roast the jalapenos in the same fashion.
Steam the Peppers' Skins
Place the roasted peppers in a bowl and cover with cling wrap. The heat and humidity will steam the skins off. Let rest until cool enough to touch, about 15 minutes.
Peel the Peppers
Peel away the skins from the peppers. Keep a bowl of water handy to rinse pepper-skin flecks off your fingers, but do not rinse the peppers, as that washes away much of the flavor. Discard the pepper skins. Retain any liquids that accumulated in the bowl.
Chop Peppers, Onion and Cilantro
Chop the peppers, onion and cilantro finely. Mix the corn with the onion, red pepper, half the jalapeno and 1/2 cup cilantro. Toss with the lime juice and any juices from the pepper-steaming bowl, and add salt and pepper to taste. If a hotter salsa is desired, add more of the jalapeno. Continue to season with lime juice, salt and pepper to your taste.
The salsa is best made at least a few hours ahead, and will last in the refrigerator, covered, for up to a week. Enjoy the salsa with chips, or serve on tacos, hot dogs and wraps.