After reading a bunch of takes on roasted corn salad / salsa, I put my own spin on this dish. I didn’t use any red onions, because one of our friends hates raw onions. I added deglazing the pan with some poblano liqueur for an extra zip. I also added some tajin, because I think it is a fantastic flavor with corn.
I made this side dish for a gathering of friends this past weekend and by all accounts it was thoroughly enjoyed! Specifically, one of our friends asked for the recipe, so I had to write it out. Since I made the effort of writing it out, I figured I’d share it with all of you wonderful folks.
This dish can be made any time of year since it calls for using organic unsalted canned corn as opposed to fresh corn. Of course fresh summer corn grilled over a mesquite barbecue would be the best – but depending on where you live and what time is year it is, that might not be feasible.
I hope you enjoy this as much as we did. If you make this, please take pictures and tag us on instagram (@billgould & @yenej). Don’t hesitate to share this recipe with family and friends.
1 can organic corn (no salt preferably)
1 juicy lime (2 tablespoons of juice & pulp)
1 jalapeno
1/2 orange bell pepper
1/2 red bell pepper
1 teaspoon ground cumin
2 tablespoons sour cream
2 tablespoons of olive oil
2 tablespoons chopped cilantro
1/4 cup poblano liqueur (tequila blanco could work)
1/2 teaspoon tajin
1/2 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon course sea salt
Rinse and thoroughly drain the can of corn. Add olive oil to a 12-in skillet and get it hot, but not smoking. Add the corn in and cook it until you start to see a few char marks on the corn (2-3 minutes), then deglaze the pan with poblano liqueur. Once the alcohol is cooked off, turn off heat and put corn in a medium sized pyrex bowl to cool. Add cumin right away to hot corn and mix. Let rest.
While the corn cools, dice up the bell peppers and the jalapeno, removing the seeds. Chop up enough cilantro for 2 tablespoons, set aside. Measure out the other dry ingredients and put into a small bowl.
After the corn has cooled off (should be cool enough by the time you’re done dicing the peppers and measuring out everything else) – mix the peppers with the corn. Add in the remaining dry spice ingredients and 1/2 the cilantro and mix thoroughly. Add the sour cream, cut and squeeze in the lime (include some pulp) and mix thoroughly.
Place in a serving bowl, use the remaining cilantro as garnish.
Great in tacos, burritos, on top of empanadas or with tortilla chips!
