Okay. Well I'm a little late posting this recipe. Seeing as how this recipe just screams summer. It was intended for early summer just as grilling season was getting started, but then life got in the way, other recipes took precedence, my other blog needed attention, yadda, yadda. Technically it is still summer though and yet time for a few more turns around the grill before the weather turns cold.
I love how easily this recipe comes together. I think you will love it too. I am a fan of the deli at my local grocery store where they carry fresh corn salsa, but you can make it at home in no time for less money. I think you will also love how versatile it is. You can use it as a salsa with your chips, of course, and alone as a side dish, but but it's also fantastic in wraps and burritos. You can use it on top of your salad. You can even use a little on top of your burger for some extra flavor.
When they're in season, I like to make my corn salsa with fresh ingredients. Nothing beats the great taste of fresh ingredients. If it's the dead of winter though and you're hankering for some corn salsa, then canned veggies will work in a pinch. In fact, serving this mixture hot when the weather turns cold might be pretty good! I'll have to try that when it gets a little colder around here - oh, maybe sometime in January.
I know that it's just perfect for right now though so give it a shot and let me know what you think!
For Dressing: (can be made ahead and stored in a vinaigrette jar in the refrigerator)
- 3 tablespoon olive oil extra virgin
- 2 tablespoon red wine vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- 2 ears corn on the cob
- 4 tomatoes chopped
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Combine all ingredients in jar, close lid and shake well.
- Remove husks and silk from your corn. Then steam or boil them. I steamed them. To steam: Put about 1-2 inches of water in the bottom of a large pot. Place a steamer basket in the bottom of the pan. Stand your corn upright in the pot with the stems at the bottom. You may need to cut the corn in half if it's too tall for your pot. Put the lid on your pot and steam for 15 minutes. Remove corn with tongs and lay on a plate until it's cool enough to work with. Once cool, firmly hold the corn at an angle on a cutting board, take a sharp knife and carefully cut down the ear (away from the body). Remove kernels one row at a time.
- Place the corn kernels in a medium bowl and add tomatoes, onion and cilantro. Combine well.
- Add dressing and stir again.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.