Saturday, June 4, 2016
It's summer time and time for picnics galore. Mayonnaise does not keep well in the heat. So why not bring something that will. This corn salsa is so good. The lime juice really brings out the freshness. This does have a bit of a "kick" to it. Use 1/4 of a green pepper instead of the Poblano for less "kick".
1/2 small Poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt, to taste
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small Jalapeño pepper, seeded and chopped
2 tablespoons chopped fresh cilantro (or parsley)
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Till next time...........