Fresh Corn Salsa with Tomato
(from Bethany’s recipe box)
MAKES 3 CUPS
Do not substitute frozen corn for fresh. For a spicier salsa, add some or all of the jalapeño seeds and ribs. This salsa can be served atop chicken or fish or with corn chips.
WHY THIS RECIPE WORKS:
Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.
Source: Cook's Illustrated Published July 1, 2012 (CC and CI collection)
Categories: Vegetables
Ingredients
- 3 ears corn, kernels cut from cobs (2 1/4 cups)
- 1/4 teaspoon baking soda
- Salt and pepper
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon honey
- 1 tomato, cored, seeded and cut into 1/4-inch pieces
- 1 shallot, minced
- 1 jalapeño pepper, stemmed, seeded, and minced
- 1/4 cup chopped fresh cilantro
Directions
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Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.
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Whisk lime juice, oil, honey, and 1/8 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeño, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.