Friday, June 29, 2012
Spicy Corn Salsa
4-5 large ears fresh corn
1 medium onion, chopped
1 large bell pepper (any color), chopped
1 cup chopped tomato
1 fresh jalapeno, seeded and finely chopped
1/2 cup fresh lime juice
1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
Remove husks and clean silks off of corn ears. Rinse well. Cut kernels from cobs. You should have around 2 cups of corn. In a large saucepan, combine all ingredients. Bring to a boil. Simmer covered for about 10 minutes. Place in a serving bowl and allow to cool. Serve with chips or as a side with grilled chicken.
When summer corn is at it's peak, I like to make a batch of corn salsa and can it.
To can the corn salsa:
Ladle the hot salsa into hot, sterilized half-pint jars. Leave a 1/2-inch head space. Wipe the rims and adjust lids. Process the filled jars in a boiling-water canner for 15 minutes. Start timing when the water returns to boiling. Remove jars from canner and cool on wire racks. Makes approximately 4 half-pints.
Recipe adapted from Better Homes and Gardens.