This post has been compensated by my sponsor, Crisp. All views and opinions are my own.
Our family will swoon for chips and salsa, no matter what time of year you decide to serve them; but what we know, with absolute certainty, is that salsa made with fresh summer produce at the peak of ripeness creates a salsa that outshines all others. The flavor, the textures, the happy little dance of summer in your mouth can’t be purchased in a jar. If you’ve never made a simple homemade salsa, now’s the time to take the plunge. You won’t believe how easy it is! Fresh and flavorful will win the day and you’re gonna miss this simple, bright and superiorly DELISH flavor the next time you dip a chip in a jar.
One of the most critical ingredients in this recipe is sweet corn. It’s a classic, summertime favorite here in Southeast Nebraska and though it’s too soon to have it from our own gardens, it’s beginning to pop up in the markets here and there from states who get a crop a little earlier than we do. While nothing beats the plump, juicy kernels from your own backyard garden, these early offerings at farmer’s markets and natural/whole foods grocers are a good alternative.
How to Roast Sweet Corn: Roasting sweet corn is super simple, and wow! Roasting really concentrates the delicious flavor.
- Remove the husks and silks from your fresh corn. For me, the brush side of my Crisp Corn Stripper is the perfect way to remove any stray silks still hiding on the cob. It helps me make sure each ear is perfectly clean.
- Next, place the cleaned ears of corn on an ungreased baking sheet and roast them at 350 degrees for 30-35 minutes. The corn will still be juicy, but the flavor will be super concentrated and there may be some light browning/ carmelization on some of the ears. That’s perfect! Just exactly what you want.
- Once you remove it from the oven, set the baking sheet on a cooling rack and allow the corn to come to room temperature, so it’s easier to handle. Then you can serve it up as a side dish for any meal or remove the kernels to create a fabulous recipe. I used the curved blade side of my Crisp Corn Stripper to quickly and easily remove every delicious kernel of corn. It’s one of my favorite “tools I didn’t know I needed”. 🙂 I can’t imagine not having one handy, now.
Once your corn is ready, it’s as easy as chopping a few veggies and mixing them, and the corn, all together with some lime juice and cilantro. My three favorite paring knives make quick work of those kinds of tasks and they’re also high-quality stainless steel tools from a company whose products I have come to trust in my kitchen, Crisp. Paired with Crisp’s Mini Cutting Board, I have all I need. I love that the knives come with color-coded sharpening sheaths to protect the blades (and fingers) while they’re stored. Like all Crisp tools, the cutting board and knives have that extraordinary warranty, 7 years against defects in workmanship and materials, that gives me confidence in their quality, efficiency and function.
The Bird’s Beak Paring Knife is perfect for peeling or cutting round fruit, but I also love the way it removes the cores from tomatoes, without wasting so much of the delicious fruit. It’s uniquely curved blade is well suited to that task. The Serrated Paring Knife is my favorite for slicing or dicing tomatoes. It makes smooth, clean cuts through the tomato skin, without crushing or smashing the flesh. The Straight Paring Knife is the knife I reach for, most often, in my kitchen. It gets daily use for everything from peeling potatoes to dicing veggies or fruit.
- 3-4 ears (enough for 2 cups) roasted sweet corn, cut from the cob
- 3 medium tomatoes, diced
- ⅓ cup red onion, minced
- ¼ cup fresh cilantro, minced
- 1 jalapeno, minced
- juice of 2 limes
- salt and pepper, to taste
- Cut roasted corn kernels from the cob to make 2 cups of corn.
- Mince and dice all the veggies and cilantro. Remember the heat in your jalpaeno will come from the seeds and veins. Remove them for milder flavor. Be sure to take the necessary precautions when handling hot peppers.
- Stir the corn, veggies and cilantro together in a bowl.
- Add salt and pepper, to taste.
- Squeeze the juice of 2 fresh limes into the bowl and stir to coat all the ingredients.
- You will definitely want to eat this the second it is prepared, and you definitely can. But, keep in mind that the flavors meld and intensify as the salsa sits and marinates. So, for ultimate flavor, give it at least 30 minutes in the fridge.
- Serve with your favorite tortilla chips. It is also delicious on grilled chicken or pork chops.
Do you have a favorite quick and easy summertime snack or a simple side dish that’s great for grilled meals? I hope you’ll share it in a comment, below!