These early fall nights are brisk in New York, but the days have been warm. The farm stands are crowded with an abundance of corn. At five for a buck, it’s irresistible. But after you have eaten a couple of ears apiece, what do you do with the leftovers?
Salsa. Corn salsa. I love this “recipe” because it’s much more an idea than a formal recipe. In line with my idea for “Really Simple” foods, this salsa is all about you, what you like, and what your imagination can lead you to.
The basic idea is to combine corn, onion, jalapeno, cilantro, and lime juice. Beyond that you can add a little sugar, some vinegar, chives, other herbs, or roasted peppers. This is a real “clean out the fridge” recipe.
You’ll never have the same flavor here twice. Depending on where you live, the corn may be sweeter or meatier. The goal here is to just mix this salsa up, modify to your heart’s content and enjoy.
The benefit of this salsa is the many ways you can treasure it. Of course, you can just add chips. But it’s great on a burger or hot dog.
Or use this salsa on top of avocado. Better yet, avocado soup [see my post for Chilled Avocado Soup!]
Really Simple Early Fall Corn Salsa
Yield: serves 4-6
- 3 ears cooked corn, ideally roasted
- 1 medium onion, diced
- 1 jalapeno, seeds removed and diced
- ½ cup cilantro leaves
- Juice of 2 limes
Strip the kernels from the ears and put into a glass bowl. Add the onion and jalapeno. Wash and dry the cilantro leaves, the slice finely and add to the bowl.
Add half the lime juice and a little salt. Stir to mix. Taste for flavor and add more lime juice or salt as needed.
Add any of the optional flavors noted above.
Source: Brian O’Rourke