Sweet Corn Salsa

Makes about 2-1/2 cups

There is something almost spiritual about harvesting sweet corn, walking down the dew-covered row 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 add a nice flavor to the salsa if, instead of sautéing, you 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 leftovers probably won't be an issue! From Friend of the Farm.

3 ears sweet corn
1 tablespoon 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 jalapeño pepper, seeded and chopped
1 small clove garlic, minced (about 1/2 teaspoon) (optional)
1/4 teaspoon salt

1. Cut the corn kernels off the cobs. Heat the oil in a large skillet over medium heat; add the corn kernels and sauté for 3 minutes.

2. Combine the corn and all remaining ingredients in a medium bowl and mix well. Serve warm or chilled.


Buy the Book!


Farmer John's Cookbook
The Real Dirt on Vegetables

by Farmer John Peterson and Angelic Organics
Gibbs Smith
360 pages; Paperback; $29.95
ISBN: 1-4236-0014-2
Recipe reprinted by permission.


Farmer John's Cookbook


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