Friday, June 14, 2013

Roasted Corn Salsa

The first time we visited Syracuse, it was to see if it was somewhere we would like to live.  For us, that meant visiting the Central New York Regional Market.  We had to see what was available from the local farms.  One of the trucks at the market was there primarily to promote the market and share a recipe made from what could be found at the market that day.  On the day of our first visit, it was Corn Salsa.  Wow!  It was delicious.  We picked up a copy of the recipe and somehow managed to keep track of it as we traveled home, packed, and moved.  I want to share it here because I think you'll enjoy it as much as we do and I figure it's only a matter of time before I lose the piece of paper with the recipe :-).

Corn Salsa

10 large ears corn, husked
Salt and freshly ground pepper (to taste)
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
1/2 cup julienne fresh basil leaves
1/2 cup red wine vinegar

Grill corn until light gold all over and cooked, about 12 minutes.  Let cool and cut off the kernels.  Discard the cobs.

Core the tomatoes and cut a small X on the bottom of each.  Place on the grill, X side down, away from direct heat.  Cover the grill and cook until the tomatoes begin to soften, but are not cooked all the way through, about 15 minutes.  Set aside until cool enough to handle, then peel.  Cut the tomatoes in half crosswise and squeeze out the juice.  Reserve the juices and chop the flesh.

Add the chopped tomatoes, reserved tomato juice, onions, basil and red wine vinegar to the corn.  Toss well.  Taste for seasoning and adjust with salt, pepper, and vinegar.

The recipe does call for some extra-virgin olive oil, but we leave it out and don't miss it.  We also thickly slice the red onion and grill it before chopping it and adding it to the salsa.

Serve on tacos/burritos, chips, cucumber chips, bell pepper scoops, etc.  We usually make a double batch and freeze the extra for later use.


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