I had a Mexican dinner party recently and served this as an appetizer with tortilla chips. Everybody who came asked for the recipe. I finally finished typing it up for them and decided I should post it on the forum as well.
The recipe is from the Fall 2002 Penzey's Spices catalog.
They call it the best dish of the harvest.
Fresh Corn Salsa
4 cups fresh corn kernels or 2 cans (Out of season I use Del Monte gold and white)
1 red bell
pepper roasted
1 large tomato chopped (about 1 cup)
2 jalapeno
peppers seeded or not if you want it hot
1 bunch green onions diced (ends trimmed)
Dressing:
1/3 c. corn oil
1/4 c. fresh lime juice (2 small limes)
2 TB. water
2 tsp. sugar
1 tsp. salt, divided
2 tsp. medium chili powder
1-2 TB fresh cilantro
1/2 tsp. garlic powder (2 cloves fresh)
1/4 tsp. black
pepper1/4 tsp. ground red chipotle
pepper Dressing: Mix the spices with the 2 TB. water in a small bowl and let stand for 5 minutes. Add lime juice, oil, sugar, and 1/2 tsp. salt. Whisk to combine and set aside.
Roast
pepper under broiler in oven turning with tongs until charred all over. Put hot
pepper in a plastic bag or saran wrap. Let steam 15 minutes. Run under cool water.The skin should then come off easilly. Remove
seeds and veins. Chop.
Place corn kernels in a large bowl. Add chopped bell
pepper, tomatoes, onions, and jalapenos. Pour the mixed dressing over the salsa and toss gently. Refrigerate overnight. Just before serving, toss again and adjust seasoning if necessary. Add the remaining 1/2 tsp. salt at this time.
