Seared corn, chili and mint salsa-like thing, yeah baby

Friday, January 15th, 2010

Oh salsa-like thing, come and sit on my knee, honey.  You are the finest salsa-like thing ever. YES.  It’s true.

Seriously, this was awesome.  We had soft tacos tonight with chipotle black beans, avocado, and this corn salsa-thing and my god it was delicious. I totally expected the chipotle beans to be my number one love of the night, but they faded into insignificance in the face of the corn.  I ate a couple of tacos and then just sat there eating the corn with a spoon.

It’s a simple dish, riffing off this recipe for caramelized corn with fresh mint on from the Wednesday Chef.  But its flavour is complex, intriguing, intense without being overwhelming. It’s a little crisp, setting off the beans and avocado perfectly.  It’s my new favourite thing and I’ll be making more tomorrow and possibly the day after that.

 Corn, chili and mint salsa-like thing

2 cobs of corn
1 long red chili
garlic-infused olive oil
sea salt
juice of half a large lime
about 10 large mint leaves

Cut the kernels off the corn cobs. Halve the chilli, remove the seeds (or not, to taste), and finely chop.  Finely chop the mint leaves.

Heat a glug of garlic-infused olive oil in a frypan over (the high end of) moderate heat.  Add the corn and chili, and cook, stirring now and then, until the kernels are crackling and jumping in the pan, and getting browned in places.  Remove from the heat and add the lime juice and a big fat pinch of sea salt, and stir through.  Add the mint and toss.  Serve warm.

2 Responses to “Seared corn, chili and mint salsa-like thing, yeah baby”

  1. mangocheeks Says:

    Yeah baby.

    I like this very much. I grew up in a South Asian family eating sweetcorn with chilli, lemon and coriander. Your version with the mint salsa like thing is really getting my juices flowing.

  2. Meg Says:

    Mmm, the chilli/lemon/coriander version also sounds fantastic! I need to give that a try while summer’s still here.