CHARRED CORN SALSA

Charred Corn Salsa image

Number Of Ingredients 8

Ingredients

2 pieces Husked Medium Corn Ears
1 piece Pablano CHile
1 piece Large Beefsteak Tomato
1/4 cup Cilantro Leaves
2 tablespoons Fresh Lime Juice
1 piece Jalapeno, chopped and seeded
1/4 cup Red Onion, finely chopped
1/2 teaspoon Kosher Salt

Steps:

1. Cook 2 husked medium ears of corn and 1 poblano chile in a dry medium cash iron skillet over high heat (can barbeque instead), turning occasionally, until corn is charred in spots and chile is blistered all over, 10-14 minutes.
2. Move corn and chile to a cutting board and let cool for a minute or two. Slice off kernels and discard cobs.
3. Transfer corn to a medium bowl and crush with a potato masher or wooden spoon to help corn release starch and juices, which will help thicken the salsa slightly.
4. Cut around the chile stem to remove, then slice into flesh lengthwise to open up the chile like a book. Scrape out seeds and ribs, flip over, and then use the dull edge of your knife to scape off charred skin and discard.
5. Coarsely chop chile and add to bowl with corn. Add 1 finely chopped seeded jalapeno, 1/4 cup finely chopped red onion, and 1/2 tsp kosher salt and give it all a good mix to distribute.
6. Core a large ripe beefsteak tomato, then cut in half through its equator. Squeeze tomato halves over a bowl to push out seeds and watery parts and discard. Chop tomato flesh and gently fold into salsa.
7. Pick 1/4 cup cilantro leaves from stems; very finely chop the leftover stems and fold into salsa along with leaves. Add 2 Tbsp fresh lime juice, then taste and season with more salt. Mix one more time to combine.
8. This recipe makes 2 cups salsa. Serve with tortilla chips, in fish or steak tacos, or on its own as a side dish. Without cilantro it can be made one day ahead - just stir in herbs before serving.