This corn salsa recipe comes from an article about a Fourth of July party for a couple and their family in Wayzata, Minnesota. The recipe can be found in the July 1997 issue of Bon Appetit accompanying a grilled salmon dish. We have found that both are great, but the corn salsa is a winner on its own. Both recipes use a unique spice mixture which contains brown sugar. For that reason, we list the spice mixture as a separate entry under “brown sugar spice mixture.”
You don’t have to use grilled corn, but we think it gives the salsa better flavor. But if it’s January, you want corn salsa, and the grill is buried beneath two feet of snow, just thaw some frozen corn and drain well.
6 cups fresh grilled corn kernels (from about 9 ears) or frozen, thawed
1 cup finely chopped red onion
½ cup olive oil
½ cup chopped fresh cilantro
¼ cup fresh lime juice
1½ tbsp minced seeded jalapeno chili
2 tbsp brown sugar spice mixture
Cook corn until just tender; drain. Transfer to large bowl. Mix in remaining ingredients. Season with salt. Cover and chill at least 1 hour or up to 4 hours before serving.
This salsa goes well with a Chardonnay or Sauvignon Blanc.