Sunday, January 23, 2011

When White Corn and Green Chili marry and make amazing Salsa

Maybe I am wanting warmer weather already.  Here in New Mexico, we still have about three months before it gets here but I can hope and visualize and just sit with knowing that it will be here soon enough.  I bring this up because today I am sharing a recipe I make all through the summer months.  I grow a big crop of sweet white corn - Silver Queen, so that we can enjoy fresh corn on the grill and share fresh cobs with friends and still have enough to blanch, remove from the cobs, seal with a Food Saver and freeze.  I think I have about 45 cups worth in our standing freezer right now..and then I can make dishes with sweet white corn anytime I feel like it.   My point?  Well we aren't exactly in the season of freshly shucked corn yet, but fresh frozen does just fine in making this amazing Corn and Green Chili Salsa.  This salsa dish is easy and so full of lively zest that you will find it an easy addiction...a really heathy one.  You can get creative with the salsa too and serve it over grilled chicken or fish, but it's stupendous served with good chips.  Sometimes, I have even tossed it into a green salad.  With the first bite of this spicy deliciousness, it will  take you to the warm winded days of summer even though spring hasn't even knocked on our doors yet.

Corn and Green Chili Salsa

Three ears of white sweet corn (about two cups) or the equivalent using frozen
1/4 cup water
1 1/2 teaspoons olive oil
4 tbsp diced onion
1 lb fresh New Mexico Green Chilis (8-10) roasted, peeled, seeded and finely diced
or you can use frozen if you have access or substitute canned chopped spicy green chilis
5 oven roasted roma tomatoes
3 tbsp apple cider vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp roasted oregano, rubbed between the fingers
(place the oregano into a small dry saute pan and stir over medium heat about 2 minutes)
and don't forget about all the healthy anti-oxidants in oregano!

Remove the kernels from the cobs with a sharp knife if using fresh
Place in a saute pan with the water and cook for three minutes over medium heat...the water should just be evaporated
Transfer to a mixing bowl
Heat the oil in the pan and saute the onion over medium heat for about 5 minutes or until translucent
Add to the mixing bowl along with the remaining ingredients and combine well
Refrigerate the mixture till chilled

Warmer months will arrive soon!

robert



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