Servings: 6 serving
Equipment
Ingredients
- 4 large ears of fresh corn on the cob
- 2 medium-sized ripe tomatoes
- 1 large red bell pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh chives
- Juice of 2 fresh limes
- 1 teaspoon fine sea salt
- 2 tablespoons ghee clarified butter or coconut oil, melted
- Honey or maple syrup optional, for sweetness, and amount to taste
- Finely ground black pepper or chili powder optional, for garnish, and amount to taste
Instructions
- Char 4 large ears of corn on the cob evenly by placing them directly over a medium-high flame on a gas stove or on a grill, turning occasionally until they are cooked through and exhibit a consistent pattern of blackened kernels, approximately 10 to 15 minutes.
- Once cooled, carefully cut the kernels off the cob and place them in a medium mixing bowl; this should yield approximately 2 cups of charred corn kernels.
- Dice 2 medium-sized ripe tomatoes and 1 large red bell pepper into 1/4 inch pieces, then add them to the bowl with the charred corn.
- Finely chop 1/2 cup of fresh cilantro leaves and 1/4 cup of chives, ensuring thorough cleaning beforehand to remove any potential grit, and add them to the mixing bowl.
- In a small bowl, whisk together the juice of 2 limes, 1 teaspoon of fine sea salt, and 2 tablespoons of melted ghee or coconut oil until fully emulsified.
- Pour the lime dressing over the corn, tomatoes, bell pepper, cilantro, and chives, and gently fold the ingredients together until the vegetables are well coated.
- Adjust flavors as needed by adding additional lime juice for acidity, a small drizzle of honey or maple syrup for sweetness, and salt for seasoning.
- Allow the Street Corn Salsa to sit at room temperature for at least 15 minutes to let the flavors meld; for best results, cover and chill in the refrigerator for an hour before serving.
- Give the salsa a final stir before transferring it to a serving dish, and optionally sprinkle a pinch of finely ground black pepper or a dusting of chili powder on top for a touch of heat.
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06/10/2024 12:05 pm GMT
