Sweet Corn Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Large Fresh Sweet Corns, husked, silk removed and steamed (about 5 to 6 minutes)
1 Small Red Pepper (Bell/Capsicum), seeded and finely diced
1 Red Chile, seeded and finely sliced
1 Jalapeno, seeded and finely sliced
1 Large Tomato, seeded and finely diced
1 Clove Garlic, finely chopped
¼ Red or White Onion, finely diced
2 to 3 Tbsp Chopped Fresh Coriander
4 Tbsp Orange Juice
Juice of 1 Lime
¼ tsp Ground Cumin
Sea Salt
Freshly Ground Black Pepper
Instructions:
Using a large, sharp knife carefully cut the kernels off the corncobs.
In a large bowl, combine corn kernels, pepper, chilies, tomato, garlic, onion, and coriander. Season the salsa with orange juice, lime juice, cumin, sea salt and pepper. Refrigerate the salsa mixture until ready to serve.
From seasaltwithfood.com