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 to cute kernels off the corn cob; that I don’t regret; it was cheap and did a great job!