Spring Corn Salsa

I must admit, I love salsas. From the vinegar based taste of Tabsco or Crystal, to the thick chile pepper flavor of Cholula or Valentina, I am a salsa addict. It’s all thanks to my grandmother, who at an early age instilled in me the joys of spicy sides to accompany every meal.

And when I say every meal, I mean it. Even with breakfast she always placed two homemade salsas on the table, one for everyone at the table, and one for my Grandpa. Telling me, “Grandpa likes his salsa hot, so I make this one for him.”

I remember the first time I tried his salsa, to gentle admonitions of caution. My face flushed, my tongue burned and I gulped milk. He smiled at me at told me to keep eating. That quick rush of euphoria, of flavor and heat was never forgotten. I’ve explored dozens of versions since, some store bought, some homemade, and although it’s hard to match the round heat of some store sauces, nothing beats the flavor of homemade fresh salsa.

The sweetness of spring corn is perfect for this simple dish. Wonderful paired with grilled chicken, fish tacos, pulled pork or as a topping on nachos it is best made with grilled corn, but a crisper and lighter version can be made with steamed corn kernels.

Although this recipe calls for two jalapeños, adjust to match your spice preference. Red onions can also be substituted for green, though green onions have less bite. One way to mellow out red onions is to slice them and then let them sit in a bowl of ice water for 5-10 minutes. Then remove and dice to use.

If you prefer a less chunky and saucier version, take half or so of the salsa and blend in a food processor. You can also add half an avocado to give it a creamy and rounder flavor. The fat will also help to mellow out the heat, if one jalapeño too many get’s used.

Enjoy this taste of summer on your next porch gathering.