Charred Corn Salsa over Spare Ribs
Corn season is here, and it’s nice to mix up the patio staple of corn on the cob. This dish takes all of the flavors of a backyard barbeque with the presentation fit for any dinner party!
Burn baby, burn! While this salsa has a lot of the traditional salsa ingredients, what sets it apart is that char flavor that comes through the whole dish. Whether you are enjoying your meat fresh from the grill or stuck inside on a rainy day, this taste can still be accomplished to provide that smoky-like flavor, reminiscent of the taste of outdoors. I seared my veggies and corn on a flame top stove, but this could easily also be done in the oven or on a grill, depending on what you are working with. The flavor is worth the extra step above your standard chopped, raw salsa!
Spare not the meat! While I did not include a secret and fabulous recipe for ribs, this pairing was fantastic! I find when it comes to barbeque, I face an Olympic battle of everyone’s family blend, so I will leave this to your choice of preparation (for context, I used a full rack of ribs with a dry rub of chili powder, onion powder, garlic powder, cayenne, paprika, oregano, salt and pepper. Rub ribs thoroughly and wrap in tin foil with a little water on the bottom. Bake for about an hour at 400. They were fantastic!). The fresh and smoky from the salsa dances perfectly with the sweet pork and hint of spices. This salsa would also be great on its own, as a premade addition to any salad, or over a blackened fish! Let me know how you use it!
This recipe was created as part of the Tour of the Market challenge, where I try to use seasonal produce in creative ways. Follow along!!
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Charred Corn Salsa
Equipment
- Flame Stove or Grill can also bake or sear
- Mixing bowl
- Kitchen knife
- Stock Pot
Ingredients
- 2 ears Corn
- 1 medium Jalapeno
- 1/4 medium Red Onion
- 1 whole Red Pepper
- 1 whole Green Pepper
- 2 medium Tomatoes
- 1-2 bunches Cilantro
- 1/2 squeezed Lemon or Lime
- 2 cloves Garlic
- Salt and Pepper to taste
Instructions
- Start by boiling water in the stock pot and add your cleaned ears of corn. Cook them until they are slightly tender, about 8 minutes.
- If using a flame stove, turning the flame to medium, set your green and red peppers as well as your jalapeno if able with size. Rotate every few minutes to create a char around the outside. Blackened is ok and will only add to the flavor. Same technique if you are using a grill.
- Once corn has become tender, repeat the char process to give a nice, blackened edge to the ears as well. Set all blackened veggies aside.
- In a mixing bowl, combine chopped tomato and red onion, garlic cloves, lemon or lime juice, and chopped cilantro.
- When blackened vegetables have cooled enough to be handled, chop and add to the mixture. With the corn, taking a knife, cut off the kernels to add in. Mix well and add salt and pepper to taste. Enjoy!Variation-for a more substantial dip, this would also be a great take on a Cowboy Caviar if you added a can of black beans.
