A Seasonal Condiment:
Autumnal Corn Salsa
Welcome to my third guest post, a few close friends have helped me out whilst I am in Canada, and have written bespoke posts and created special recipes for all my readers! Today’s guest writer is none other than my co-host for Tea Time Treats, Janie from the Hedgecombers. Janie has devised a wonderful seasonal condiment recipe, and one that uses a fabulous vegetable, corn on the cob, her recipe for Autumnal Corn Salsa is at the end of this post. I am a big fan of corn, and when I lived in the States, I remember seeing rows and rows of Indian Corn being dried by the roadside as they came into season…..I still have a couple of cobs that I brought back home as souvenirs. You can’t eat Indian corn, it is too hard, but it looks wonderful in autumnal displays next to pumpkins, squash and gourds. You can however, eat Janie’s recipe for today, which I see sitting very nicely alongside a burger, or with grilled bangers maybe. So, let me hand you over to Jane and I’ll see you soon with more tales of my Canadian adventure, Karen
2015 has seen us produce the best corn on the cobs we have ever managed to grow. Super sweet and juicy, they have been my favourite home-grown goodies of the year. Alas, sadly they are coming to an end now and so I wanted to make a dish where they were the star of the show and put all that vibrant colour and flavour to good use before they go over.
Grabbing some hot black chilli peppers and some large plum tomatoes from the garden too, I wandered back to the kitchen with my head in the clouds dreaming up flavour combinations to bring all three together in a salsa fit for any BBQ or al fresco lunch. Add as much chilli and garlic as your taste buds prefer, or omit both and you’ll still have a dish worthy of the last of the years home-grown corn. Served alongside BBQ meats or with leftovers from the Sunday roast, you’ll be serving a little piece of summer with those bright yellow kernels. Janie
Autumnal Corn Salsa
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Condiment, Side Dish |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | American |
| By author | Jane Sarchet |
Ingredients
- 1 large or 2 medium corn on the cob, (leaves & string removed)
- 3 large plum tomatoes, finely diced
- 2 spring onions
- Small bunch of flat leaf parsley
- 1 hot chilli, finely sliced (and seeds removed if preferred)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Optional
- 1 clove smoked garlic, minced
Note
If you're firing up the BBQ, try gently grilling the corn rather than blanching it for a wonderful smoky flavour.
Directions
| Step 1 | Bring a large pan of water to the boil. Carefully drop in the corn cobs, pop on the lid and turn off the heat. |
| Step 2 | After three minutes, remove the corn from the water with tongs and pop onto a clean tea towel to drain and cool a little. |
| Step 3 | Meanwhile, finely chop the tomatoes, spring onions, parsley, chilli and garlic (if using) and pop into a mixing bowl. Pour over the balsamic vinegar and salt and give a little stir. |
| Step 4 | When the corn has cooled enough to handle, hold them upright onto a chopping board and carefully slice the kernels from the cob. Add these to other ingredients, mix well and serve. |
Top Tip
If you’re firing up the BBQ, try gently grilling the corn rather than blanching it. Don’t worry if the kernels get a little singed in places, it’ll all add to the flavour and give you a lovely smoky salsa.
How about a bowl of comforting Chicken Corn Chowder….
…….or some Garlic and Chilli Sweetcorn Fritters!
Garlic and Chilli Sweetcorn Fritters
Glamorous Glutton says
Love this, perfect for the end of season home grown corn cobs. Lovely flavour and sweetness. GG
Karen Burns-Booth says
I also love this recipe GG – and plan to make it soon!
Janie says
Thanks for letting me loose on Lavender & Lovage Karen and sharing one of my home grown recipes 🙂 Hope your trip was amazing!
Janie x
Karen Burns-Booth says
THANKS Janie for the awesome recipe and I did have an amazing time!
Sammie says
This is a super salsa, I love sweet corn and this looks absolutely yummy. Is it ok to use frozen corn if I can’t get fresh? Thanks for a great guest post. Sammie
Karen Burns-Booth says
I am sure that defrosted frozen corn would be fine Sammie!
Bintu @ Recipes From A Pantry says
This reminds me a little bit of a salsa we make back home but it is not as amazing as this one. I love it!
Karen Burns-Booth says
It is a great seasonal condiment!
Choclette says
Yes please to hot chilli corn salsa, it sounds right up my street and I love the photos of all the different corns.
Karen Burns-Booth says
Thanks Choclette, I saw corn hanging like that when I was in the States!
Jean | DelightfulRepast.com says
Karen and Janie, this zesty salsa is the perfect accompaniment to the Chili Relleno Casserole I posted this morning. If only I had seen it before we finished off the last of the casserole! Oh well, there’s always next time.
Julie says
Hi Karen,
I love your website. I am starting a low calorie diet to try and lose the addtional ‘baby weight’ which has been hanging around for the last 2 years……..
Do you know how many calories are in this receipe?
Many Thanks
Julie
Karen Burns-Booth says
Hi Julie! Many thanks for your lovely comments, I will have to go away to work it out – will be back later with calories. Karen