Sweet and Summery: Corn Salsa
10 Sep
This one’s a variation on Bittman’s Fresh Tomatillo Salsa recipe, where you replace the tomatillos with 2 cups of fresh corn kernels, roasted quickly with a bit of olive oil (two recipes with one stone!).
I used four ears of corn for this, roasted them briefly in the oven and then cut the kernels off the cob. To that, you add some fresh green chiles, chopped scallions, and minced garlic (I just threw all of this in the food processor and let it do the hard work for me), plus some chopped cilantro leaves and lime juice. I added some chipotle and ancho chili powder for good measure. This stuff is delicious, and it’s one of those dishes that gets tastier the longer it sits in your fridge–this definitely peaked on day three. Next time, I’m making this for taco night.
