Tuesday, September 11, 2012

Sweet Corn Salsa

This past weekend, the best team in the NFL (the Steelers in case you didn't know) played their first game of the regular season. Sadly, it did not end well as they didn't stick their neck out there as much as Peyton Manning did (yes, bad joke completely intentional), but I did end up having a great meal with some fellow foodie football fans. I made some regular favorites, sticky asian chicken wings and buffalo bread, but I also made my first salsa! This was adapted from a recipe on my friend's blog, www.macheesmo.com. The end result was far more sweet than spicy, but it tasted great!

Sweet Corn Salsa (serves a party and some)


  • 4 ears fresh corn, roasted
  • 1 1/2 pounds fresh tomatoes, chopped
  • 1 chopped poblano pepper
  • 2 jalapenos, diced
  • 3/4 cup red onion, diced
  • 3/4 cup apple cider vinegar
  • 1/8 cup bottled lime juice
  • 1/3 cup sugar
  • 1  tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt


To make salsa, shuck corn and place under a broiler on high heat for about 3 minutes per side. Turn and continue to broil until corn is nicely charred. You can also grill the corn if you are so lucky to have a grill. I sadly do not.

Dice tomatoes, peppers, and onion and add to a large pot.

Once corn is charred, let cool until you can handle it, then slice the corn off the cob and add to pot with tomatoes and peppers. Add spices to pot along with vinegar, sugar, lime juice, and salt.

Bring salsa to a simmer and simmer for about 10-15 minutes until it starts to reduce and thicken.


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