Corn Salsa Recipe by Jon
Cooking Instructions 1 Shuck the corn and peel off the silks (I do this outside, otherwise the silks go everywhere). 2 Heat oil in a large saute pan over medium high heat. I also coat the ears in oil to help ensure a more even cook. 3 When oil is heated, put in the ears, and until cooked and a little charred all around. Turn fairly frequently to prevent burning and be careful because the moisture in the corn can make the oil pop. 4 Cut the cooked kernels off into a big bowl, let cool, then mix in the other ingredients. 5 Put covered in the fridge for at least an hour to let it chill and to allow the flavors to come together. 1 Shuck the corn and peel off the silks (I do this outside, otherwise the silks go everywhere). 1 Shuck the corn and peel off the silks (I do this outside, otherwise the silks go everywhere). 2 Heat oil in a large saute pan over medium high heat. I also coat the ears in oil to help ensure a more even cook. 2 Heat oil in a large saute pan over medium high heat. I also coat the ears in oil to help ensure a more even cook. 3 When oil is heated, put in the ears, and until cooked and a little charred all around. Turn fairly frequently to prevent burning and be careful because the moisture in the corn can make the oil pop. 3 When oil is heated, put in the ears, and until cooked and a little charred all around. Turn fairly frequently to prevent burning and be careful because the moisture in the corn can make the oil pop. 4 Cut the cooked kernels off into a big bowl, let cool, then mix in the other ingredients. 4 Cut the cooked kernels off into a big bowl, let cool, then mix in the other ingredients. 5 Put covered in the fridge for at least an hour to let it chill and to allow the flavors to come together. 5 Put covered in the fridge for at least an hour to let it chill and to allow the flavors to come together. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Soft maize/peas githeri Vegan Braised Shiitake (Vegetarian) Mango Popsicles Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Tomato masala Beans porridge Quick and easy rehydration for dried Shiitake The BESt Chicken Salad Sandwich Cinnamon crumb cake with chocolate chips and pecans Kulfi Soft maize/peas githeri Vegan Braised Shiitake (Vegetarian) Mango Popsicles Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Tomato masala Beans porridge Quick and easy rehydration for dried Shiitake The BESt Chicken Salad Sandwich Cinnamon crumb cake with chocolate chips and pecans Kulfi