There may be few things I really feel certain about in this world, but one thing I know for sure is I love this Sweet Corn Salsa. And “love” is not a word I throw around loosely. OK. Maybe it is. But I really can’t help myself — there are so many things in this world to love! My friend Christos tells me that’s because our English language has only one word to describe this feeling of love. That’s why our one word can get spread around kind of thinly. His beloved Greece has four ways to describe the feelings of love. Maybe we could learn a lesson or two from them.
The thing is, I’ve had a lifelong love affair with corn. I mean really, what American hasn’t? Especially when you grow up in the midwest where you see it growing from every patch of land available. If the midwest had a capital it should be called Corn City.
When we go to our local Chipotle, I order the vegetarian burrito bowl. And when I make my way down to the salsas, I ask for a little of each, but a lot of the hot…and a lot of the corn. It feels a little selfish…ordering a lot of two things.
Now I have this recipe and I can make Sweet Corn Salsa any time I want. Sure, it’s great on burritos. But it’s also pretty tasty on a salad. OK. Don’t tell anyone, but I even put this stuff on my baked potato. It’s crazy, I know!
The trick is you have to use fresh corn, right off the cob. I highly recommend your farmer’s market to support a local farmer. But if you can’t make that happen, head on up to your grocery store and buy a few ears.
Why in the world do they call corn on the cobs ears? There must have been a lot of big-eared country folks running around in the days when they came up with that one!
If corn on the cob is out of season, you can make do with frozen corn, but never try to use canned corn. Believe me, I’ve tried. It wasn’t pretty.
I wonder if they grow corn in Greece? If so, I wonder which word for love Christos would use to describe this recipe?
Sweet Corn Salsa
- 3 ears of fresh corn, still in the husk (1½ cup frozen)
- 2 teaspoons fresh jalapeños, finely chopped (and rinsed to remove seeds)
- ¼ cup red onion, minced
- ¼ cup fresh cilantro, chopped (or if you’re not into cilantro, try fresh parsley)
- Juice from one lime
- ½ teaspoon sea salt
- Place the 3 ears of corn, still in the husk, in the microwave and cook for 12 minutes. That may sound crazy, but trust me, it works. When the time is up, remove the ears of corn from the microwave (be sure to wear gloves to protect your hands from getting burned). Place the hot ears of corn on a cutting board. Chop off the bottom of the corn, and then use your gloved hands to press the corn out of the husk from the other end. No silk! Do this to all 3 ears and then allow them to sit on the cutting board to cool.
- Allow the ears of corn some time to cool and then use a serrated knife to shave off the corn. I simple hold the ear of corn upright with the base of it resting on the bottom of the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
- Place the corn in a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one line, add the salt and stir until well-combined.