Prep 10 mins
Cook 8 mins
The corn takes centre stage in this wonderful, but simple salsa. I served this along side veal scallopine. I based this loosley on a recipe I found in the Onario Liquior Board cookbooks. This does not take into account the chilling time.
- 3 ears corn, shucked
- 1⁄4 cup olive oil
- 1⁄4 cup red onion, chopped
- 1 jalapeno pepper, seeded and finely diced
- kosher salt
- fresh black pepper
- 2 roma tomatoes, seeded and diced
- 1⁄2 teaspoon chili powder (or to taste)
- 1⁄4 teaspoon cumin powder (or to taste)
- 1 lemon (or lime)
- 2 tablespoons coriander, chopped
- Remove the corn kernels from the cob, placing them in a bowl. You should have about 2-1/2 - 3 cups of corn. With the back of the knife press down on the cob extracting any milky juice. Add it to the corn; set aside.
- Add the oil and red onion to a large sauce pan over medium heat and cook for 3 minutes or until the onion softens slightly. Add the corn and jalapeno and season well with salt and pepper. Continue to cook gently until the corn is tender but still has a little crunch.
- Remove from heat and stir in the tomato. Transfer the mixture to a bowl and add the chili powder and cumin and a squeeze of lemon (or lime). Stir to mix, Refrigerae salsa at least 4 hours
- Bring salsa to room temperature before serving. Check the seasoning and stir in chopped coriander.