I know it’s September, and some of my Canadian friends are even experiencing snow already. But seeing as how it’s still warm here (we’ve “cooled down” to the low-to-mid 90s), I’m going to have one last summer hurrah with this recipe. Sound good?
Hatch chile season is waning, but I managed to grab some good ones the other day, along with probably the last of fresh corn at the farmer’s market. Tacos ended up being on the menu for this week, (Okay, let’s be honest, tacos are on the menu most every week around here – I can make all sorts of variations and they’re pretty easy for a weeknight.) so I opted to turn the ears of corn into a sweet and spicy, delicious salsa. It tastes of the bounty of summer. So before I delve into all things pumpkin and close out the season, I want to enjoy the last bits of summer, complete with the heat of chiles and the sweetness of corn.
Honestly, you can use this as a condiment atop tacos or a salad, but truly, it’s so good on its own. I found myself sneaking spoonfuls as I was making it. I made this relatively mild (which is rare for me), but you can certainly add more chiles if you want more kick. Even more – you don’t have to restrict yourself to summertime for this salsa. You can certainly substitute frozen corn kernels (thawed) for the fresh, and canned, diced green chiles can work just fine in place of roasting chiles from fresh. You’ll still end up with a fresh, delicious salsa, perfect for just about anything!
- 2 large Hatch chiles (can substitute about 2-3 tablespoons canned, diced green chiles)
- 3 large ears of corn, husked and kernels cut from cob (can substitute about 3½ cups frozen corn kernels, thawed)
- ⅓ c diced red onion
- ⅓ c chopped fresh cilantro
- Juice of 1 lime
- Dash of cumin
- Dash of smoked paprika
- Salt to taste
- Place the Hatch chiles on a preheated grill or under the broiler until the skins blacken, turning to ensure all sides are blackened. Remove and place in a bowl and tightly cover with plastic wrap. Allow to sit for 15 minutes, then peel the skins from the chiles, remove the seeds and stems, and chop. (Note: It's a good idea to wear latex gloves while doing this. The chiles have oils that can seep into your skin, making your hands hurt, or at the very least, make your eyes or lips burn if you touch them!) FYI - you can certainly roast a larger quantity of Hatch chiles if you choose, and freeze the roasted, peeled and seeded chiles for future use.
- Heat a large cast iron skillet or other skillet over medium-high heat. Once hot, add the corn kernels and allow to brown, almost char, in spots. Stir and allow to brown a bit once again. This shouldn't take more than about 2 minutes total. Remove and place in a large bowl.
- Stir in 2-3 tablespoons of the diced Hatch chiles, red onion, cilantro, lime juice, cumin, and paprika in with the corn kernels. Salt to taste. If your salsa is too mild, add more diced chiles to taste.