Roasted Corn Salsa with Mango and Fresh Pineapple

I grew up in the Midwest and my siblings and I spent a a lot of time each summer on our Uncle Alvins's farm. Alvin always told us that if the corn was "knee-high by the fourth of July" that it was "right on time". I have such fond memories of those farm days but I'm so glad that I now live in the southern US as local corn is way past "knee high" and is actually available and abundant starting in mid-June - YIPEEEEE! 

This Roasted Corn Salsa is a perfect appetizer for a summer evening. The corn, already sweet and delicious, caramelizes a bit on the grill and when combined with fresh mango, pineapple, cilantro, red onion, roasted red pepper and lime juice, is transformed into a mouthwatering culinary tour de force! Make a little extra and use it with the Southwestern Grilled Boneless Pork Chops  that will be featured on The Café tomorrow.

Roasted Corn Salsa with Mango and Fresh Pineapple

4 ears fresh corn, roasted (see recipe here)

1/2 cup ripe mango, chopped fairly fine

1/2 cup cilantro, chopped fairly fine

½ cup fresh pineapple, chopped fairly fine

1 medium lime, zested and juiced

2 teaspoon honey

1/4 cup finely chopped red onion

1 medium jalapeno, seeded and chopped very fine

½ cup roasted red pepper, chopped fairly fine

1 clove garlic, minced

1 teaspoon dry coriander

1/2 teaspoon cumin

1. Cut corn from cobs and combine with other ingredients. Let sit for 30 minutes for flavors to meld.

2. Can be made a day ahead and refrigerated. Bring to room temperature before serving. Serve with chips or as an accompaniment to grilled meat. Salsa is also a great partner for quesadillas.

PRINTABLE RECIPE