As usual, this is a spicy salsa. If you don’t like the heat (wuss!) Replace jalapenos with bell peppers.
Roast 5 ears of corn. I prefer to shuck & clean my corn on the cob and rub in just a bit of olive oil. You can also roast in the husk and it’s delicious, but I like the drier roast you get this way. Season with salt, pepper, and red pepper flakes if desired. Roast in 450 degree oven for 20-30 min, turning after 15 min and then turning every 10 min so rows of blackness appear on several sides like so:
In a food processor, combine roughly chopped:
- 1 red tomato
- 1 small onion
- 2 cloves garlic
- juice from 2 limes
- 1 tsp maple syrup
Puree until well mixed then add salt, black pepper, and fresh cilantro (I use about 1 cup packed). Mix until cilantro is well distributed and chopped.
Cut corn off cob once cool and mix with salsa
That’s it. Refrigerate for 1 day before serving to allow flavors to fully mingle. (Mine never makes it that long though, I already used 1 jar in tonight’s dinner!)