"There is something almost spiritual about harvesting sweet corn, walking down the dew-covered rows in the early morning hours, the towering stalks blocking your view from all sides. You walk the rows feeling each ear of corn; this one's too small, this one will be ready tomorrow, this one is perfect. And with a swift downward pull you release the stalk. Every harvester has the joy of taking a quick break to shuck a particularly perfect ear and indulge in that divine, dreamy sweetness of just-picked corn. Fortunately, that sweetness can lend itself to this salsa.
Here we combine indigenous foods of the Americas into a most flavorful salsa. The combination of sweet, hot, and sour makes a wonderful pairing with grilled foods, or really, with just about anything. If you have a grill going, you can rub the ears of corn lightly with oil and grill them over a low fire; roll the ears around with a pair of tongs so they cook evenly. A little charring is okay. Homemade salsa is best if used up the day it is made---and left-overs probably won't be an issue.
Makes about 2-1/2 cups
Need:
- 3 ears of sweet corn
- 1 tbsp. of extra virgin olive oil
- 3 medium tomatoes, diced
- 1/2 red onion, finely chopped, rinsed
- 1/2 cup loosely packed chopped cilantro leaves
- freshly squeezed juice of 2 limes (about 1/4 cup)
- 1 jalapeno pepper, seeded and chopped
- 1 small clove garlic, minced (about 1/2 tsp.)
- 1/4 tsp. of salt.
1. Cut the corn kernels off the cobs. Heat the oil in a large skillet over medium heat; add the corn kernels and saute for 3 minutes.
2. Combine the corn and all remaining ingredients in a medium bowl and mix well. Serve warm or chilled."
from Farmer John's Cookbook: The Real Dirt on Vegetables, Angelic Organics.Click here to order this book from Amazon.com
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