Pure Colorado

HOMEGROWN RECIPE: COLORADO CORN SWEETENS SMOKY SALSA

According the Colorado Department of Agriculture, the state ranks seventh in the nation for sweet corn production, roughly 100 million pounds of sweet corn. The department notes that the average ear of corn has 800 kernels, arranged in 16 rows, and there is one piece of silk for each kernel.

Here’s a Colorado Corn and Bacon Salsa recipe contributed by Jason K. Morse, executive chef for the Douglas County School District.

Visit coloradoagriculture.com for more recipes.

Colorado Corn and Bacon Salsa

ears Colorado sweet corn

5 tablespoons butter, melted

kosher or sea salt, to taste

freshly ground black pepper, to taste

1 red onion

3 Fresno peppers or red jalapenos

12 strips thick cut bacon

1 tablespoon garlic puree

1/2 cup pinto beans, rinsed

1/2 cup black beans, rinsed

1 cup tomato sauce

2 teaspoons cumin

1 tablespoon dark chili powder

fresh lime juice to taste

5 tablespoons fresh cilantro, chopped, no stems

Peel the husk back on the corn, do not tear off, and remove the silk. Brush each ear of corn with melted butter and season with the salt and pepper. Replace the husk on the corn. On medium heat on outdoor grill, grill the corn with the husk on until tender. Remove the husk and continue grilling until the corn starts to show grill marks, then remove from the heat and allow to cool. Cook the Fresno peppers on the grill until well roasted, remove, cool and dice. Split the red onion in half, brush with butter and season with salt and pepper. Grill both halves of the red onion until well cooked then remove, cool and dice. Cook the bacon in a skillet until fully cooked then remove, cool and chop. Once the corn is cooled, trim the niblets from the ear and place into a large bowl. Add the remaining ingredients, except the bacon, lime juice and cilantro. Mix well and season to taste then add the lime juice and cilantro and mix well. Add the bacon and mix. Taste and adjust seasoning as needed. This recipe goes great with grilled flour tortillas, white corn tortillas chips or as a side for any grilled meat. Makes 8 to 10 servings.

This entry was posted in Pure Colorado, Recipes and tagged . Bookmark the permalink.