fresh corn salsa

as the supermarket produce aisle fills with spring and even some early summer vegetable choices, i just had to try the first corn of the season..  although corn seems to improve as the season continues, i purchased four ears of corn and prepared them last week. 

Brian and i had two of the cobs for a dinner, but i saved the remainder to make this salsa recipe the next day.

i love this salsa with the multi grain Breton crackers, made by dare foods, which originated in Canada.  they now have plants in the united states in spartenburg, SC and in Denver, CO.  the 12 grains and seeds in the crackers taste excellent with this salsa.  i first found dare foods, when i discovered Bremner wafers many years ago, and have found their cracker products to be my favorites.  they are most often found in the deli section of the market.

to make the salsa:
prepare and cook 2 or more ears of fresh yellow corn.  chill in the refrigerator prior to preparing the salsa.
remove the kernels from the cobs and place in a mixing bowl.

next, chop 1-2 Campari or Roma tomatoes, 1 white onion, and add 1-2 tablespoons of fresh or dried parsley. salt to taste.

Campari tomatoes have low acidity, a nice texture that is not mealy, a higher sweetness, and are very juicy.  they are a perfect choice for a salsa tomato.

in a mixing cup, use 3 parts olive oil to 1 or less part of red wine vinegar.  for example:  3 tablespoons of olive oil and 1/2 tablespoon of red wine vinegar.  more vinegar can always be added for the zesty zing on the salsa, but it can’t be removed once added.  so, use the vinegar sparingly to your taste.

this salsa can be used with traditional tortilla chips, or even would be very tasty on baked fish or chicken.  chill the salsa for the best taste and flavor.  sounds like this might be a choice for an upcoming cinco de mayo party !  ole !


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