I have loved this corn salsa for three years and never made it until recently. Someone at my old job made it for an interview (yes, working in a place where interviews occasionally involved food was kind of awesome) and we all took seconds unabashedly.
A year later I thought to actually ask for the recipe. I was handed a photocopied page from an old New York Time’s cookbook. Good thing I asked because I checked and a brief search made it seem unlikely that it’s online. I then waited two years before actually making it. Foolishly, the recipe hung on the side of my fridge which I waited for corn season or for the perfect time to make it or for when I’d actually remember to buy the ingredients. There are a lot of ingredients. I know. Don’t let it deter you.
This salsa is charred and smoky. It’s fresh and is excellent served with corn chips, sprinkled on top of tacos, or even as a side. There’s a bit of prep work that has to be done so I made it easy on myself and bought roasted peppers. If you’re going to make this, which I highly suggest you do, make a double batch.
roasted corn salsa
from The New York Times
makes 3 cups
printer-friendly version here
3 ears fresh corn, in their husks
1 tablespoon olive oil
1/2 cup roasted red bell pepper, diced
1 roasted poblano chile, peeled, seeded, diced
3 sun-dried tomatoes, chopped
1 clove whole garlic, pan roasted until brown and soft then peeled and chopped
1 tablespoon fresh cilantro, minced
1/4 cup fresh wild mushrooms, sauteed
1 teaspoon canned chipotle chiles in adobo, minced
Preheat the oven to 500 degrees. Place corn, in its husk, directly on the oven rack and cook for 5 minutes. Remove the corn, let cool, and then shuck the husk and silk off. Brush the corn with olive oil and grill or broil, turning occasionally, until brown all over, about 5 minutes. Allow to cool then cut the corn from the cob. Add the corn to a bowl with the remaining ingredients and toss to combine.