Did you know the best way to keep sweet corn sweet is to store it in the refrigerator? This helps slow down the conversion of the sugars to starches. I only have a small refrigerator here (think slightly larger than one in a dorm room), so I don’t have a lot of space to dedicate to storing corn. But I can’t resisting buying some when it shows up fresh at the market (currently in season here, of course), so I had to think up a quick easy use for the cobs sitting on my refrigerator shelf. I opted for this take on a basic corn salsa, roasting the corn for extra depth of flavor. The rest of the flavors here are pretty traditional (green onion, cilantro, hot pepper, lime), though I did toast the garlic, which I find mellows it perfectly for things like this. This salsa is great as a dip, on tacos, to add a pop of color and flavor to a plate of beans, or as a side for grilled fish or meat.
Roasted Corn Salsa
Yield: about 3 cups
- 4 ears sweet corn, unshucked
- 2 whole cloves garlic, unpeeled
- 1 – 2 green onions, green and white parts, finely chopped*
- 1/4 cup cilantro, minced
- 1 hot pepper, minced
- juice of 1 lime
- 1/2 Tbsp olive oil
- honey (optional)
- salt, to taste
*My green onions were clearly young red onions, so it made sense to use the white parts in place of red onion – you can, of course, just use about 1/4 of a red onion instead.
- Preheat oven to 400°F.
- Arrange 4 ears sweet corn, unshucked on a roasting pan or baking sheet (or even directly on the oven rack), and roast until the corn is cooked, about 30 minutes. Remove, and set aside to cool.
- Meanwhile, in a small cast iron or nonstick pan, dry roast 2 whole cloves garlic, unpeeled over high heat until their skins are darkened in spots, about 5 – 10 minutes.
- Let the garlic cool slightly, then peel and mince.
- Shuck the cooled corn, and cut the kernels off of the cob.
- In a large bowl, combine 1 – 2 green onions, green and white parts, finely chopped, 1/4 cup cilantro, minced, 1 hot pepper, minced, juice of 1 lime, and 1/2 Tbsp olive oil, and stir together.
- Taste, and add a drizzle of honey, if needed, as well as salt, to taste. Refrigerate until ready to serve.