Monday, January 30, 2012

Corn, Jicama, and Pineapple Salsa

A corn salsa that highlights the sweet flavor and crisp texture of fresh corn. P
lacing the corn in boiling water and shutting the heat off heat just barely cooks the interior of corn and the small amount of baking soda ensures the hull is softened.
This method gave us the fresh flavor and sweetness of raw corn without a tough, stringy texture. To the corn, we added complimentary fruits and vegetables that would accentuate the texture and flavor of the corn.

Corn, Jicama, and Pineapple Salsa
Makes 3 cups
3 ears corn, kernels cut from cobs (2 ¼ cups)
¼ teaspoon baking soda
Salt and pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
½ teaspoon honey
¾ cup pineapple, cut into ¼ -inch pieces
½ cup jicama, cut into ¼ -inch pieces
1 small shallot, minced (about 3 tablespoons)
2 serrano chiles, stemmed, seeds reserved, and minced
¼ cup chopped fresh cilantro

1. Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

2. Whisk lime juice, oil, honey, 1/8 teaspoon salt together in bowl. Add corn, pineapple, jicama, shallot, chiles, and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.
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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.