A Seasonal Condiment:
Autumnal Corn Salsa
Welcome to my third guest post, a few close friends have helped me out whilst I am in Canada, and have written bespoke posts and created special recipes for all my readers! Today’s guest writer is none other than my co-host for Tea Time Treats, Janie from the Hedgecombers. Janie has devised a wonderful seasonal condiment recipe, and one that uses a fabulous vegetable, corn on the cob, her recipe for Autumnal Corn Salsa is at the end of this post. I am a big fan of corn, and when I lived in the States, I remember seeing rows and rows of Indian Corn being dried by the roadside as they came into season…..I still have a couple of cobs that I brought back home as souvenirs. You can’t eat Indian corn, it is too hard, but it looks wonderful in autumnal displays next to pumpkins, squash and gourds. You can however, eat Janie’s recipe for today, which I see sitting very nicely alongside a burger, or with grilled bangers maybe. So, let me hand you over to Jane and I’ll see you soon with more tales of my Canadian adventure, Karen
2015 has seen us produce the best corn on the cobs we have ever managed to grow. Super sweet and juicy, they have been my favourite home-grown goodies of the year. Alas, sadly they are coming to an end now and so I wanted to make a dish where they were the star of the show and put all that vibrant colour and flavour to good use before they go over.
Grabbing some hot black chilli peppers and some large plum tomatoes from the garden too, I wandered back to the kitchen with my head in the clouds dreaming up flavour combinations to bring all three together in a salsa fit for any BBQ or al fresco lunch. Add as much chilli and garlic as your taste buds prefer, or omit both and you’ll still have a dish worthy of the last of the years home-grown corn. Served alongside BBQ meats or with leftovers from the Sunday roast, you’ll be serving a little piece of summer with those bright yellow kernels. Janie
If you’re firing up the BBQ, try gently grilling the corn rather than blanching it. Don’t worry if the kernels get a little singed in places, it’ll all add to the flavour and give you a lovely smoky salsa.
How about a bowl of comforting Chicken Corn Chowder….
…….or some Garlic and Chilli Sweetcorn Fritters!