I’ve got loads to do today so I’ll get right to the point!
I’m a big fan of Local Kitchen, another locavore-focused blog of the Northeast. I’ve tried out a handful of Kaela’s recipes this season, and a couple were standouts (you should totally try her marinated dried eggplant, as it could quite possibly change your life forever). Corn salsa slipped past my radar when I devised my can plan, but cruising around Punk Domestics gave me the kick in the butt I needed to get crackin’ on preserves I hadn’t really considered putting up this year.
The following recipe makes for a flavorful salsa that I’ll be sure to make again next August. Though I think it may be too late for many New Englanders to put this up using fresh local corn (frozen kernels should work just fine, too), this chunky salsa is great with just about anything: salads, tacos, burritos, chips and guac, straight from the jar…
I have decided to NOT try out pressure canning until this winter or next year, but if you are still planning to make this or any other preserve calling for fresh corn on the cob, you should consider stretching your local food dollars by using those leftover cobs for canned corn cob stock. It’s incredibly easy to prepare and a great addition to soups and chowders. Unprocessed corn cob stock can also be safely frozen for up to one year, if you have the freezer space.
Roasted Corn Salsa
Yields about 5 pints
- 6 c corn (roughly 6-8 ears of sweet corn), roasted, shucked, and cut off the cob (I used white sweet corn)
- 2 1/2 lbs tomatoes, diced
- 1 c onion, diced
- 2 cloves garlic, minced
- 3-4 jalapenos, minced
- 1/2 c green or red bell pepper, diced
- 1 1/4 c vinegar
- 1/4 c lime juice
- 2 tbsp sugar
- 1 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 c fresh cilantro, chopped
- salt and pepper to taste
Place the corn, whole, under cool, running water to wash; slightly open the husk and allow running water to seep into the husk/silk for about 10 seconds per ear. Place the whole ears of corn directly on your oven’s rack and roast at 350 degrees F until blackened (much like the picture above), about 20 minutes; I suggest placing a baking sheet on the rack beneath the corn to catch any pieces or moisture that should fall while roasting. When ready, remove the ears and allow them to cool until they are comfortable to handle; remove the husks and silks, rinsing corn to remove stubborn bits. Slice the kernels off the cob by running a sharp blade down the sides of the ears; set kernels aside.
In a large, non-reactive pot, bring the vinegar, lime juice, sugar, cumin, and coriander to a boil; add the remaining ingredients EXCEPT the cilantro and return the salsa to a boil. Turn down the heat and maintain a simmer for several minutes. Add the cilantro and return the salsa to a boil; turn off the heat. Ladle hot salsa into hot jars, leaving 1/2-inch headspace; wipe rims, adjust two-piece caps, and process in a boiling-water bath canner for 15 minutes.
Recipe slightly adapted from Local Kitchen Blog.