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
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.