Mud Season in Vermont is not necessarily the best time for fresh corn, so even though this recipe calls for fresh ears, it is just as delicious with roasted frozen corn. I hoped to get a little taste of summer with this salsa recipe from The Black Dog Summer on the Vineyard Cookbook, and it definitely worked! This is the perfect appetizer for any meal.
I decided to leave out the jalapeño pepper and cilantro, and it was still quite flavorful, so feel free to adjust the ingredients to your liking.
ingredients ~
4 ears freshly picked corn
1 red pepper, diced
1 green jalapeño pepper, minced
1 small bunch of cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry vinegar
1/4 cup olive oil
3 cloves garlic, minced
salt and pepper to taste
recipe ~
1. Cut the kernels from the fresh corn ears. (Grill older ears for 3 to 5 minutes, or put them under the broiler for 10 t0 15 minutes.)
2. Mix all the ingredients together in a medium-size bowl. Cover and refrigerate for at least an hour to let the flavors develop
yields: 3 cups
prep time: 10 mins
total time: 1h 10 mins
Comments