Sweet Corn and Cilantro Salsa

The Chopping Block

Yield: 2 cups

Active time: 20 minutes

Start to finish: 35 minutes

 

2 ears fresh sweet corn, shucked

1 tablespoon grapeseed oil

1/2 red onion, peeled and cut into small dice

1 poblano pepper, roasted, peeled and cut into medium dice (see note, below)

2 cloves garlic, put through a press

Zest of 1 lime

Lime juice and extra virgin olive oil to taste

2 tablespoons fresh cilantro, rough chopped

Salt and pepper to taste

 

Heat a grill pan over medium heat.

 

Brush the ears of corn with grapeseed oil and grill, turning occasionally, until the kernels are lightly caramelized. Set aside and when cool enough to handle, cut the corn kernels off the cobs and transfer to a bowl.

 

Toss the grilled kernels with the onion, roasted poblano pepper, garlic, lime zest, lime juice, olive oil, cilantro, salt and pepper. Allow the flavors to blend for 15 minutes before servings.

 

Excellent with Grilled Fish Tacos.

 

NOTE: To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper resisting the urge to rinse it and cut as needed for your recipe.

Printable version

Sign up for this week's catch

Follow us:

info@HookedOnFishChicago.com   •   773.551.4317