Seared Serrano and Jalapeno Corn Salsa

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 ears of corn, shaved
2 jalapeno peppers, diced
4 serrano peppers, diced
3 generous sprigs fresh parsley, stems removed, chopped
2 Tbsp fresh scallions, chopped
2 tsp olive oil

Instructions:

In a mixing bowl, combine all ingredients and mix well. Sauté in a pan over medium heat about 5 minutes with olive oil ensuring corn remains nice and crisp. Serve over your favorite fish or chicken.

From chilipeppermadness.com