Sweet Corn and Pepper Salsa
It’s no surprise that I like making fresh foods that can be used in a multitude of ways. It’s in that vein of thought that many of my ideas for recipes are born. When you use ingredients that aren’t processed, you generally want to eat them up before they go south and having more than one way to use something you produce helps to be sure you’re not tossing any product in the compost pile or waste bin.
I would call this dish a salsa but I’d also call it a relish, a chutney or a condiment. It really just depends how you’re going to eat it. It’s so fresh and flavorful that you’ll want to eat it with chips, on your burrito bowl or tacos, (it’s especially delicious on grilled fish tacos) or even on a piece of roasted chicken. I’ve even been known to stand there with the fridge door open, eating it plain with a spoon and I’m not ashamed to say so either.
Sweet corn is my favorite summertime vegetable. It’s delicious raw and crunchy but I also like to roast it on the cob and smear a little mayo and tajin or old bay seasoning all over it. If that sounds weird, you should try it and you’ll thank me later.
Not only tasty, corn also is a great immunity booster. It’s high in fiber which is good for digestion. It’s a heart healthy vegetable that I like so much, I almost feel guilty eating so much of it in the summer.
I always prefer to use fresh vegetables but the truth is, corn is seasonal and sometimes I really want to make some of this in the fall or winter. In a pinch, when fresh corn isn’t available, I have been known to use frozen sweet corn. The best way to go this route is to buy up a bunch in the fall before it goes out of season, cut it off the cob and vacuum seal it and freeze in one pound bags for the winter.
If totally necessary, you can use frozen sweet corn from your grocery store as well and the best brand in my opinion is the 365 by Whole Foods brand of Organic Sweet Yellow Corn brand – unsalted. If you’re using frozen corn, be sure to properly thaw it out and drain any liquid before using to prevent the salas from being watery or mushy.
To complete the salsa, we’re going to use red bell pepper, jalapeno and diced red onion.
I’ve discussed the benefits of capsaicum in other recipes. Capsaicum is a component of chili peppers. The spicier the pepper, the higher the level of capsaicum. Peppers, especially the spicy ones, boost your metabolism which burns fat. As a bonus, they also will help curb your appetite so you won’t tend to overeat as regularly if you include them in your diet regularly.
Jalapeno peppers often vary in the level of heat they contain so for this recipe, especially if you’re concerned it may be too spicy, I would suggest dicing one jalapeno and starting off by using about half of it and taste the salsa before you add more just to be safe.
Red onions don’t just add flavor and color to a dish, they also contain an antioxidant called quercetin which aids your body by boosting your immune system and fight inflammation. I almost always only ever eat red onions raw which has been linked to other health benefits.
To make this recipe easy to shop for, I’m going to simplify the portions so you don’t have any waste.
- 1 pound sweet corn (cut off of 4-5 ears on the cob)
- 1 red bell pepper (stem and seeds removed, diced)
- 1 jalapeno pepper (seeded, diced)
- 1 medium red onion (diced)
- 3 Tbsp cilantro (chopped)
- 1-2 Tbsp fresh squeezed lime juice
- 1 1/2 tps good quality honey
- 1/2 tsp sea salt
- pinch of ground cumin
Very simple preparation. Combine all the ingredients in a bowl. Start with half the jalapeno and taste the salsa. You can always add more jalapeno but you can’t take any out.
If the salsa needs more zing, add more lime juice and adjust the seasoning if needed with salt.
I like to store this in ball canning jars or in one pint plastic deli containers. If you’re using the deli containers, it makes it easy to scoop out with a tortilla chip (or a spoon in front of the open fridge at 1 in the morning)…