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Hot Sweet Corn Salsa Recipe
Unlike most salsas, this one is served hot. It makes an excellent condiment over chicken breast, seafood, or steak. It still tastes great on chips, though. Spoon some into your tacos, your burritos or over your enchiladas. Serve it with a delicious roast or some grilled fish. This is an excellent salsa to make while you can get fresh corn on the cob.
Corn is actually descended from grass. When you are choosing fresh ears of corn, look at the husks. They should be bright green and moist. The silk at the top should be dark, moist, and somewhat stiff. If you press your fingers against the husk, you should be able to feel individual kernels of corn. The longer an ear of corn sits after it has been picked, the more sugar is converted to starch. This is why older ears of corn are not as sweet. Ideally, you want to eat your corn the same day it is picked. Refrigerating corn helps slow down the conversion from sugar to starch, so your corn will remain sweeter, longer.
Corn is a common food in Mexico, where salsa was invented. It is a very versatile food and can be grilled, baked, boiled, broiled, or dried and ground into flour. This salsa recipe brings out the very best in sweet corn. In the United States, you can find both yellow and white sweet corn. You can mix both together into this salsa if you wish. Some of more popular varieties of sweet corn include Jubilee, Silver Queen, Honey Cream, Bodacious, and Kandy Korn.
Sweet Corn Salsa
Ingredients -
2 cups fresh corn kernels
3 Tablespoons butter, cold and chopped
¼ cup tomatoes, seeded and diced
1 small jalapeno pepper, seeded and finely minced
2 Tablespoons red onion, minced
2 Tablespoons cilantro, chopped
¼ cup rice vinegar
⅛ teaspoon freshly ground black pepper
¼ teaspoon coarse salt
Preparation:
Cut the kernels off raw ears of corn using a sharp knife.
Add the corn, butter, tomatoes, jalapeno, onion, cilantro, vinegar and salt and pepper to a saucepan over high heat. Stir while the ingredients come to a boil.
After the butter has melted, it should begin to look like a light butter sauce.
Remove the pan from the heat and serve with chicken or seafood.
(Serves 6)
