I’ve had a bag full of 9 or so ears of corn sitting in my fridge and it’s been stressing me out. If only I could always be so lucky to have this problem all the time. It’s perfect, northeast sweet corn that you hardly need to cook and never need to eat with butter because it’s so sweet and snappy. However, I was feeling like corn on the cob didn’t quite go with every meal and I needed to use it up somehow. Trolling around on the internet in search of inspiration it hit me… corn salsa!
Easy to make, fresh and, best of all, flexible. You can mix with with black beans and put it in a taco, you can mix it with the grain of your choice (quinoa, why not?) and additional vegetables for a perfect salad, and you can use it to top everything!
Corn Salsa
L.J., a friend and co-member of the Sunset Park CSA, came over to make dinner and double team with me to use up our vegetables. While corn salsa didn’t fit with what we were making to eat that night, we made a big batch and she took half of it home. The next day I used the corn salsa to top a marinated, pan fried chicken breast and lemongrass rice. It was far and away the easiest and most flavorful lunch I’ve had in a long time.
Corn Salsa goes well with chicken, rice and the New York Times
Corn Salsa
4 ears of corn, cooked and cooled
2 tomatoes
1 small red onion
1 red sweet pepper
1 green sweet pepper
2 Serrano peppers, finely chopped (or more to taste)
1/2 bunch of cilantro, chopped
2 gloves of garlic
2 limes
Salt
Carefully remove the corn from the cob with a sharp knife over a large bowl. Chop the other veggies and throw them into the bowl. Mix. Press the garlic into the bowl, add salt to taste, squeeze the lime juice over it all and mix again. Let it sit for an hour or so before serving so the flavors can blend.
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