Charred and stirred in a skillet, then cooled, this summer salsa packs a lot of 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.

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.        

The Method:

Strip corn, cut in half with a knife or your break with your hands.
Stand up straight, flat side down – cut the kernels off the cob with a sharp knife.

In this recipe you will learn how to caramelize corn – cook over high heat until the corn has charred, then give a big stir.

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!

Enjoy!
Karen

Karen's Fresh Caramelized Corn and Roasted Tomato Salsa

Charred and stirred in a skillet, then cooled, this summer salsa packs a lot of flavor! It’s the kind of salsa you can polish off with a spoon… kind of tastes great all by itself!12

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 tablespoon neutral oil*
• 3 ears fresh corn
• 1/4 teaspoon sea salt
• 1/2 cup onion peeled, diced ¼ ”
• 1/4 cup shallots  peeled, diced ¼ ”
• 2 large garlic cloves peeled and minced
• 3/4 cup diced tomatoes from 14.5 ounce can (drain the juice and reserve)
• 2 teaspoons fresh jalapeño peppers minced, or hot cherry peppers from jar
• 1/4 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 1/4 cups tomato juice drained from canned tomatoes
• 1/2 teaspoon sugar
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon sea salt
• 2 - 3 tablespoons fresh garlic scapes (optional) but love
• 3 tablespoons fresh parsley cleaned and chopped

Instructions

• Clean corn and cut the kernels off the cob. Add 1T. neutral oil to a large skillet or wok. Raise heat to high. When the oil has just started to smoke, add all the corn. Stir to coat, then let the corn caramelize, NOT STIRRING. After 2 minutes, the corn will be colored, stir, up and add 1/4 t. salt and let caramelize one minute more.
• Remove the corn to a bowl, set aside. Clean out the pan, add 1 T. olive oil. Raise heat to medium – low, add the onion, shallot and garlic. Stir and let soften for 5 minutes. Add the diced tomatoes, raise heat to high. Let the tomatoes roast in the pan, until they are colored, but not scorched. This will give the salsa a nice roasted flavor.
• After 2 minutes, add the next 8 ingredients – jalapeño through salt. Bring the mixture to a boil, then simmer uncovered for 5 minutes. Add 2 – 3 tablespoons of finely cut fresh garlic scapes now if you have them. Add the reserved corn, cook just 5 minutes over low heat to blend the flavors. Remove the salsa to a bowl, add the chopped parsley. Cool, then refrigerate.
• Add 1/2 cup of chopped summer heirloom tomatoes to the cold salsa if you like.
• Serve cold or room temperature with your favorite organic tortilla chips. Works wonderfully over grilled chicken or fish.

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Appetizer, salsa

CUISINE: American

KEYWORDS: corn and roasted tomato salsa, fresh corn & tomato salsa, summer salsa

Nutrition Facts

Karen's Fresh Caramelized Corn and Roasted Tomato Salsa

Amount per Serving

Calories

47

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.2

g

1

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Sodium

 

175

mg

8

%

Potassium

 

213

mg

6

%

Carbohydrates

 

8

g

3

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

1

g

2

%

Vitamin A

 

328

IU

7

%

Vitamin C

 

12

mg

15

%

Calcium

 

15

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.