It’s one of my favorite times of year! Farm stands are filled with the freshest local product , picked in the morning and by late afternoon, I have prepared something for dinner. What I most look forward to is the local corn and tomatoes. This is a quick and easy salsa I made marrying my two favorite summer vegetables into a great salsa, dressed with cilantro and lime. This recipe uses fresh raw corn, fresh and sweet, cut from the cob. The recipe works best when the corn is fresh. I like to use heirloom tomatoes if I can find them and then I make a simple dressing which is much like a pesto using cilantro, although basil would work as well. You can serve this with chips along with you evening cocktail or it makes a perfect side dish. Enjoy!
From by the bay wishing you some lovely salsa food memories!
Maryann
Fresh Corn and Tomato Cilantro Salsa
Serves Six
Ingredients
6 ears of corn
1/2 red onion, finely chopped
2 tomatoes, seeded and chopped
2 cloves garlic minced
1 cup cilantro
1/2 cup olive oil
juice and zest of two limes
1 teaspoon honey
1/2 jalapeno, seeded and chopped
2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
Directions
Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.
