Recipe: Corn Salsa
To me, nothing tastes more like summer than fresh, white corn and sauteed Vidalia onions. Pair those ingredients with Rotel, a can of Texas' finest diced tomatoes and green chiles, and what do you have? An incredibly robust, flavorful, texturally voluptuous, healthy, versatile, and easy-to-make corn salsa.
Ingredients:
Serves 2
1 tablespoon butter OR olive oil (...I prefer to use Esperanto Spiced Oil, which can be purchased online.)
1/2 Vidalia onion, chopped (or any sweet, white onion variety)
1 cob fresh corn (in the summer, I use white corn, as it's much sweeter than yellow corn)
Salt & pepper, to taste
1 10oz. can Rotel (Hey NYer's, you can find this @ your local CVS or Duane Reade!)
Method:
With husks and cornsilk (a.k.a. hairs) removed, hold cob upright by its stem/handle and carefully slice-off corn kernels in a downward, back and forth motion until all are removed. Discard cob.
Using a colander and running tap water, delicately run your hands through the kernels to remove debris and extra starch. Shake off excess water. Season kernels with salt and pepper, to taste. Set aside.
3. Heat butter or oil in a sauté pan on medium heat, for approximately 2-minutes.
4. Add chopped onions and sauté until translucent, or approximately 7-minutes.
5. Fold in corn kernels and continue to sauté for 5-minutes.
6. Next, add entire can of Rotel and stir ingredients together. Season with salt and pepper, to taste.
7. Reduce heat to low and cover, allowing for the slightest vent, and simmer for 30-minutes, stirring once every 10-minutes.
8. Remove from heat and allow to cool to room temperature with top removed. Keep refrigerated for up to 1-week.
Question: what can you pair with this salsa?
Answer: the possibilities are endless - use your imagination!
Here are some of my personal favorite, tried-and-true accompaniments:
Dip: chop the meat of a ripe avocado in to small, bite-size pieces and fold in to salsa for a delicious dip. Serve with tortilla chips!
Quesadillas: using two tortillas of your choice (corn or flour), spread an ample amount of salsa evenly atop one tortilla and sprinkle with shredded Monterrey Jack cheese. Season with salt, to taste. Sandwich the other tortilla atop salsa and cheese, and grill or microwave until cheese is melted.
Salad: add Mexi-corn salsa as a toss-in to your favorite savory salad!
Scallops: warm the corn salsa in microwave for approximately 1-minute. On a serving plate, create a shallow mound/moat with the salsa. Cook scallops according to this recipe, and enjoy! Gorgeous photos taken by my dear friend, Kate Jellison who, after I published this post, whipped up this recipe for her family. She's one hell of a photog, no?
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Until we cook again,
Lindsay, The Lunch Belle