20 August 2012

fresh corn + tomato salsa



Yes, you can eat salsa by the spoonful.  I know this for a fact.  From experience, of course.

My advice?  Get your own jar or you’ll be fighting over it.  I also learned this from experience.

fresh corn and tomato salsa
makes 3 cups

2 ears of freshly picked corn*
4-5 medium size heirloom tomatoes, roughly chopped
1 handful of smaller tomatoes [cherry, sungold, etc], sliced in half
3 cloves garlic, minced
1 small bunch cilantro, leaves removed from stems
juice of 1 lemon or lime
3 tbsp extra virgin olive oil
celtic mineral sea salt

Remove the corn from the cob with a sharp knife.  Toss with all other ingredients and season with sea salt to taste.  Serve along side breaded pork chops, ribs or brisket, over greens or by the spoonful.

*If you can get fresh corn from the farmers market that was picked that day and not refrigerated, the corn will be fresh and flavorful enough to eat raw.  If not, steam the corn for a few minutes in a pot of boiling water before adding to the salsa.

2 comments:

  1. i just had raw corn for the first time the other day - it was an absolute delight! who'd a known?? well, you did. evidently. ;)

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  2. Hi Kristy, thanks for stopping by - love your blog - and yes, fresh corn is a [not so] secret pleasure of mine -=)

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