This simple corn salsa has a puréed base which gives it stability and creaminess.
- 1 large ear fresh corn
- 2 tablespoons white wine vinegar
- 2 tablespoons pure cane sugar
- ¼ cup yellow bell pepper, cut into 1/2″ pieces
- 2 teaspoons fresh garlic, peeled, chopped
- 1 teaspoon fresh jalapeño, chopped ~ for mildly spicy, add more if you like
- 1 ½ teaspoons fresh lime juice
- 2 pinches sea salt, or to taste
- 2 teaspoons fresh parsley, or cilantro cleaned and chopped
Remove husk and silk from the corn. Steam until crisp tender, about 2 minutes. Cool and cut kernels off the cob.
In a small skillet add vinegar, sugar, yellow peppers, garlic and jalapeño.
Bring to a boil, then cover and turn down to a low simmer.
Cook the base of the salsa for 5 minutes. Cool slightly.
Add the mixture from the skillet with 1/3 of the corn to a small food processor (can use a stick blender.)
Purée until creamy, about 2 minutes.
Place contents in a small bowl.
Add the rest of the corn kernels, lime juice, sea salt and parsley. Mix together. Taste for seasonings.
Serve the salsa at room temperature or chilled.
See recipe: Hummus and Grilled Veggie Tacos with Corn Salsa
To store: Place in an airtight glass container in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: about 1 cup