Roasted Corn Salsa

 

For just a few weeks every summer, the Schwebach Farm trailer shows up at farmers' markets with a huge load of sweet corn! I eat as much fresh corn as I can while it lasts, then look forward to next year. Roasting the corn caramelizes its sugars for a wonderful toasty flavor. Super-sweet and mild Red Tropea onions from Nolina's Heavenly Organics are really worth seeking out - they also sell them at La Montanita Co-Op. With deeply flavorful poblano chiles or sweet peppers, and perfectly ripe tomatoes, this salsa celebrates the peak of the harvest season. It can be served warm or cold, with chips, as a taco filling, or as an accompaniment to grilled meats.

2 ears of corn

2 large poblano chiles or sweet peppers

1-2 Tbs olive oil

1/2 medium sweet onion

1 pound tomatoes

1 jalapeno (optional)

2 T. balsamic vinegar

1/8 t. salt

Cut corn kernels off the cobs, and coarsely chop the peppers. Heat olive oil in a wide skillet over medium heat. Fry the corn and peppers until the corn is a warm golden brown. If you like you, can fry the onions too, but if you use sweet onions there's no need. Coarsely chop tomatoes. Finely chop jalapeno. Toss everything together with vinegar and salt in a large bowl. Serves 4.