All winter long I wait for corn season to begin again. When it finally does, I waste no time snatching up all that goodness.
The charred corn and blistered tomatoes are deep and savory. A granny smith apple adds some complex sweetness. Peppers, lime and vinegar add heat and acid.
It's only mildly hot, a little sweet and the range of textures are amazing. As usual, it's vegan.
3 ears corn
2 tbls olive oil
1 tsps salt
1/2 tsp each: black pepper, paprika, garlic powder, cayenne
1 pint grape tomatoes, halved
1 poblano, diced
1 jalapeno, minced
5 cloves garlic, minced
1 tbl olive oil
1 tsp salt
2 tsps white vinegar
1/2 a medium onion, diced
1 granny smith apple, peeled and diced
2 tsps hot sauce
1 lime, zest and juice
1/4 cup basil chiffonade
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper
Dehusk and desilk corn. In a small ramekin combine the remaining roasted corn ingredients. Brush ears of corn generously with the mixture.
Place a large sheet of foil on an oven rack close to the broiler. Place corn on the foil. Broil on high until nicely charred a several sides. Turning as needed to nicely char evenly. About 10 minutes per side.
You can do this on a grill instead. That will add another layer of smoky flavor.
Set aside corn to cool.
Cook tomatoes in oil, salt and vinegar until they begin to soften. Add remaining tomato mixture ingredients and cook until poblanos just barely begin to soften.
Remove to a large bowl with the prepared onion in it. Toss to combine. Let cool 5 minutes and then cover and put in the freezer to cool. Remove after 10 minutes and place in fridge.
Slice corn off the cobs.
Add corn and basil to bowl of tomato mixture. Add the rest. Stir to combine everything. Rest in fridge for at least 30 more minutes.
This is a corn salsa worth waiting all winter for.