Charred and stirred in a skillet, then cooled ~ this Summer Salsa packs a lot of zesty flavor!
Who doesn’t love a good homemade salsa? Summer corn is at it’s glory right now.
Varieties like Silver Queen (a generic name for white corn), Golden Bantam for yellow and Butter and Sugar for bicolor corn – take your pick…all delicious in their own way.
Buy at a farmers’ market from the people who actually grew it. Many supermarkets get deliveries of corn every day, and now name the local farm where it was grown.
In this recipe you will learn how to caramelize corn – cook over high heat until the corn has charred, then give a big stir.
Diced tomatoes and seasonings are too cooked at a high heat, and offers a nice roasted flavor. Add as much jalapeño and smoked paprika you like to achieve the right heat to your liking.
Serve the salsa cold, or at room temperature with your favorite Organic Tortilla Chips, or use it over grilled fish or chicken.
Garlic scapes are still available, if you have some – Chop them up and stir them in towards the end.
Heirloom tomatoes are in season now (finally!!) – dice some and add them to the finished salsa too.
It’s the kind of salsa you can polish off with a spoon… kind of tastes great all by itself!