Where has the summer gone? As the last of the warm-weather produce disappears from the market, I’m finding myself getting mentally prepared for broccoli rabe and butternut squash. But hey, I honestly can’t complain about those prospects.
With summer wrapping up, I thought I’d share a recipe for corn salsa. (Hopefully some of you are lucky enough to get your hands on some fresh late-season corn!) The recipe is inspired by the corn salsa at Chipotle, which I adore. I love how the sweet corn and spicy jalapeno is accented by the fresh lime juice. It’s a nice respite from the old canned tomato salsa routine. And to top it off, it’s incredibly easy to make.
Fresh corn is always the best, but you can substitute with frozen in a pinch. Use this salsa atop everything from chips and quesadillas to chicken and fish. It adds a nice crunch to any dish and a healthy kick of spiciness.
My adoration of Chipotle food doesn’t stop with the corn salsa. I’ve tried to actually replicate the entire Chipotle burrito bowl at home with very good results. To make the rice, I mix caramelized onions, cilantro, and fresh lime juice into cooked jasmine rice. Then I pile on the chicken, lettuce, guacamole, and black beans. Finally, I top it all off with this salsa. Amazing.
Even though Chipotle is a giant company with franchises around the world, I respect their efforts to disrupt the broken fast food system. Last year, the company launched an unbelievable ad campaign to champion their commitment to sustainable food. Some called it phony; others thought it was brilliant. The commercial almost brought me to tears, so that should give you some indication of where I stand on the issue.
In case you missed it, here you go!
Fresh Corn and Cilantro Salsa
- 2 ears of corn, kernels removed from cob
- 1 teaspoon distilled white vinegar
- ¼ cup red onion, finely diced
- Handful of cilantro, roughly chopped
- 1 lime, juiced
- 1 jalapeno, seeds removed and finely diced
- Kosher salt
- Bring a small pot of salted water to a boil. Add the corn and cook until just tender (2-3 minutes). Drain the corn and rinse with cold water to stop the cooking. Dry the corn as well as you can and set aside.
- In a medium sized bowl, add the red onion, jalapeno, lime juice, and vinegar. Mix in the corn and add salt and pepper to taste.
- Place the corn mixture in the refrigerator for at least 30 minutes to allow flavors to mingle. Stir in the cilantro right before serving.