Aug 14 2008

Corn Salsa

Published by at 1:03 am under Mexican,Quick Cooking

I grew up in the SouthWestern United States (as I have mentioned before), an aspect that I like to play up in my cooking. One easy way to look like a foodie in the kitchen while cooking Mexican (or Tex Mex) is to make your own salsas. While this may sound intimidating, it’s really easy. Take for example my corn salsa – it only has six ingredients (corn, onion, garlic, cider vinegar, hot sauce, and salt), and there are endless variations on it. And the best thing? I use frozen corn, so I can always make this easy side dish in a hurry.

This is one of those recipes that doesn’t have any preset amounts. But since there’s also no cooking, it’s very easy to alter. Not enough onion? Add more! Right at the table! No big deal! Feel free to play around with this as much as you like.

I start with frozen corn. Some people (ahem) don’t like the use of frozen corn ever, but I feel when you use good quality frozen corn (I always get baby white sweet corn), and be careful with the preparation, it’s perfectly fine. Feel free to “fancy” up this recipe with fresh corn, lightly blanched and cut off the cob.

Defrost, but do not cook, the frozen corn. Set it in the microwave for maybe 2 minutes, and drain off all the excess moisture. Then, dice some onion and mince a few cloves of garlic. I like to use sweet vidalia onions, but whatever you want is fine. I’ve used scallions, shallots, red onions… anything works. (A hint about onions: when onions are sweet, the sugar in them breaks down the walls that support their round structure, so perfectly spherical onions are the LEAST sweet, and smooshed looking oblong onions are the most sweet.) And I use a microplane to mince my garlic – it’s easy and efficient.

Mix all these together, in no set quantities. More onion if you love onion, like I do, more garlic if you’re obsessed with it like I am. But remember: there should always be more corn than anything.

Next, add hot sauce (If you have hot peppers, dice them and add them. Or even canned jalapenos would work.), a splash of cider vinegar (it brings out the sweetness in the corn) and a healthy amount of salt.

Mix together and enjoy! It can be eaten right away, but would benefit from a few hours of the flavors getting to know each other. It goes fabulously with pork and chicken, and is delicious by itself on chips.

Corn Salsa!

Corn Salsa!

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