A Seasonal Condiment: Autumnal Corn Salsa


A Seasonal Condiment: Autumnal Corn Salsa


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 


Indian Corn

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.


Autumnal Corn Salsa

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


corn on the cob

Autumnal Corn Salsa

If you’re firing up the BBQ, try gently grilling the corn rather than blanching it for a wonderful smoky flavour.

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.


Drying Indian Corn

How about a bowl of comforting Chicken Corn Chowder….

Chicken Corn Chowder

The Secret Recipe Club: Comforting Soups and Chicken Corn Chowder

…….or some Garlic and Chilli Sweetcorn Fritters!

Garlic and Chilli Sweetcorn Fritters

5:2 Diet Fast Day Recipe: Wild Garlic and Chilli Sweetcorn Fritters (185 Calories)

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