Karl’s Corn Salsa

Fish tacos have become a weekday meal at our house. If I do not have a lot of time, they can be simply topped with some cilantro, guacamole, and diced onion. If I have more time, I will make pickled red cabbage and a salsa to go with the fish.

Karl’s Corn Salsa

Karl’s Corn Salsa

I made barbecued corn this Sunday and I had half an ear leftover. I also had some leftover tomato slices and onion. Jan will eat corn salsa just as a salad, so I thought I would make one to go with the tacos for dinner.

I harvested the ripe chilies from our pepper plant this week, so they have been going into a lot of things this week. I think they are Santa Fe Grande chili peppers, sweet and fairly mild. You may substitute a Fresno chili pepper or a Jalapeño pepper.

Note: For my fish tacos, I usually use cod fish and my special blend of spices. Today, I used rockfish fillets and, after I sprinkled on the spices, I added two tablespoons of left-over lime juice. Twenty minutes of marinating and it was ready for the broiler.

Karl’s Corn Salsa

Ingredients

½-1 ear of barbecued corn
½ cup tomato, diced
¼ cup red onion, diced
¼ cup cilantro, minced
2 Tbs. lime juice
1 Tbs. red chili, minced
1 tsp. honey
¼ tsp. black pepper
Pinch Kosher salt

Directions

1. Use a paring knife to remove the nibblets from the cob and put them in a bowl.

Tip: If you do not have a stray ear of barbecued corn, you can use one small can of corn nibblets, drained. If you want to get that barbecued corn flavor out of them, toss them with some melted butter, garlic, pepper and salt. Spread them out on a shallow baking pan and broil them for 10-15 minutes.

2. Dice the tomatoes and onions and add them to the bowl.

Tip: Some people like big chunky diced vegetables and others like a finely diced salsa. It is a personal choice.

Note: I used a bit of green and dark red heirloom tomato and some cherry tomatoes.

3. Add the cilantro, lime juice, red chili, honey, pepper, and salt to the bowl and toss to mix the well.

4. Marinate the salsa, stirring occasionally, for at least 30 minutes.

5. Transfer to a serving bowl and serve on the side.

Tip: The tomatoes will release a lot of liquid. I generally leave most of this juice in the mixing bowl, because I prefer a dry salsa. If I have any salsa remaining after dinner, I add this liquid back to the mix while it is stored in the refrigerator. This liquid may also be used to give a soup an extra kick.

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Filed under California Fusion, Fish, Sauces and Spices, Seafood

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