Fresh salsa always reminds me of summer. This is one of my favorites to use. The roasted corn and fresh ingredients in this salsa makes it unbeatable. This recipe takes a lot of time if you want to do it right (believe me, the addition of roasted corn is well worth the wait) but if you can’t find fresh corn or don’t have the time to roast it, frozen corn will work in a pinch.
This salsa is super versatile. You can use it as a dip an appetizer with tortilla chips, or as an accompaniment to a Southwestern dish, or a condiment for your fish tacos. Get creative!
2 tablespoons fresh basil or cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
Chili powder, to taste
1 or 2 fresh avocado, pitted and diced
2 cloves of garlic, minced
Diced fresh mango or strawberries (optional)
Soak the corn with the husk in salt-free water for at least 2 hours.
Preheat your grill, about 45 minutes, and place the cobs of corn (still in the husk) on the grill about 8 inches from the heat. The ears will blacken and the silks will brown. You can also roast the corn in your oven at 350 degrees F. Let the corn cook for 1.5 - 2 hours, turning from time to time. After 1.5 hours, peel back the husk on one ear. If the silk pulls away from the kernels and the kernels feels soft to the touch, then the ears are ready to eat.
Husk the corn cobs and let cool. Roll in butter, sprinkle with salt and pepper, and chili powder (if you're feeling frisky). Using a large knife, slice down the cobs of corn to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, jalapenos, garlic, avocado and basil or cilantro. Add the olive oil and lime juice and toss well to mix.
This salsa is great for parties or pot lucks and keeps well overnight in the fridge. Add diced fruits to this salsa, especially in the middle of a hot summer. Mango and strawberry are my favorites.