Saturday, July 11, 2015
My corn salsa makes a fabulous side dish for all those meats slathered with barbeque sauce.
Like chicken, pork chops, ribs, you know all the summertime favorites.
The only trick to making this easy side is to make sure you only use the fresh corn available in the summer.You know, the extra sweet and crispy corn.
The reason for this is because the corn in this recipe is not cooked at all.You want it to be crisp which will not happen with canned corn.
The corn salsa is served as a cold side dish like you would serve a cold pasta salad, slaw, or tomato salsa.Just dont try to pt it on tortilla chips, I dont think it would be very good.
The corn has its own sweetness with a little sugar added and then the slight tang from the balsamic vinegar balances the sweetness out perfectly.
You MUST let this sit 24 hours before serving and I recommend mixing a few times in-between the sitting time.
Jalapenos in this is completely optional.
Jodies Kitchen Fresh Corn Salsa
2 cups fresh corn cut off the cob
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 cup small diced green or red bell pepper
1 small jalapeno diced (seeded)
Big pinch of salt
Combine all ingredients and let sit for 24 hours in the refrigerator stirring a couple times during sitting time.