For some reason I’ve never been inclined towards corn salsa before. I guess I’ve always liked a tomatillo or tomato based variety and it just either sounded bland or I wasn’t crazy about using red peppers that I always saw in them (though that has gotten better). But that has all changed. Was it the grilling of the corn or the honey or the lime…well who knows but I an NOT kidding – I could sit with a bowl of this salsa and finish it off with a spoon (OK, true confession? I did). It’s a mixture of several things I love separately…and I love them all together now too!
Corn was so inexpensive at the farmers market I bought a BUNCH of it…then was left trying to figure out what to do with it. When I was a young girl, one of our most favorite summer meals were the nights my Dad would stop by a roadside stand and bring home a couple dozen ears of corn (6 kids meant a LOT of corn was needed) and fresh Missouri tomatoes for dinner; that was it, no meat to get in the way of this feast! I say Missouri tomatoes because though I’ve had good tomatoes in North Carolina, nothing quite compares to the ones I had growing up. I live in Colorado where I love how it cools down at night but that same coolness and our 5280′ altitude just do not contribute to the tomatoes of yore. Or Missouri.
Anyway, I planned the same thing the other night and it was a wonderful feast but I still had some ears still to use and with neighbors coming over, margaritas on the menu and a bag of unopened blue tortilla chips on the counter; it was time for this amazing corn salsa.
The grilled corn with some minor heat from Poblano peppers, the freshness of cilanto and the surprise of honey (I love mixing honey with heat) is to die for.
I did get a handy little gadget
- 6 ears perfectly grilled corn, kernels removed
- 2 poblano chiles, grilled, peeled, seeded and finely diced
- 1 small red onion, finely diced
- 2 limes, juiced
- 1 tablespoon honey
- 4 tablespoons canola oil
- 1 tablespoon finely chopped fresh cilantro leaves
- Freshly ground black pepper
- Grilling corn is simple and I love the results; the husks hold the moisture; the corn sort of steams and the kernels are protected from burning.
- Preheat your grill; high heat.
- Place the corn, in their husks, on the grill over direct heat. Turn occasionally, cooking about 15-20 minutes total. The husks will be charred but the corn inside will be tender and moist.
- Remove the husks from the grill and allow to rest and cool down. Remove the husks and silks from the corn; remove the kernels from the cob. If I'm grilling corn for eating from the cob, I use a towel or oven mitt to remove the husks after five minutes for serving hot.
- To cook the poblano chiles, rub with some vegetable oil and put directly on the grill. They will char on the outside; that's OK, their skin is going to be peeled off. After they do char and cook down a bit, remove from the grill and put into a plastic bag or tightly covered bowl for 15 minutes. Remove and rub the skin off. clean out membranes and seeds and chop.
- Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper. Let the salsa sit at room temperature for at least 30 minutes before serving.