Tuesday, July 17, 2012

corn salsa with tomato









I think of this dish as more of a salad than a salsa but it was a nice accompaniment to tonight's dinner.  Very simple to make and fresh-tasting. This was the recipe of the week in THE WEEK magazine and from Keith Dresser with Cook's Illustrated.

corn salsa with tomato (The Week Magazine, week of June 29, 2012)
3 ears corn, kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 tomato, cored, seeded and cut into 1/4-inch pieces
1 shallot, minced
1 jalapeno, seeded and minced
1/4 cup chopped fresh cilantro

Bring 2 cups water to a boil in a saucepan over high heat,  Stir in corn, baking soda and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes.  Drain corn and let cool slightly, about 10 minutes.
Whisk lime juice, oil, honey and 1/8 teaspoon salt together in a bowl.  Add corn, tomato, shallot, jalapeno and cilantro; toss to combine.  Let stand 10 minutes.  Season with salt and pepper to taste.  Serve atop chicken or fish or with corn chips.  Makes 3 cups.

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