Makes about 1-1/2 cups
This recipe is quick and very easy. The first time I made it was to garnish grilled pork steaks, which is in the similar and related recipes links. I grilled a cob of corn then used the kernels in this salsa. Since then, I make it to go with other meats, poultry or fish. It can also be served as an appetizer dip with tortilla chips. The seasonings are a little different than the usual corn salsa, especially with the tarragon, which adds a mild anise flavor. It can be omitted for something more traditional. As for the cilantro, I am not a big fan. You might want to add more than called for in this recipe. If you want some heat, add a seeded and chopped jalapeno.
- 1 cup corn kernels, cut from grilled or cooked corn on the cob, or frozen, thawed
- 1/2 cup chopped onions
- 1/2 cup chopped green peppers
- 1/4 cup chopped tomatoes
- 1/2 teaspoon minced fresh garlic
- 1 tablespoon red or white wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons fresh tarragon
- 2 teaspoons chopped fresh cilantro
Combine ingredients in order given. Toss well to combine. Taste for seasoning. Let set at least 30 minutes or cover and refrigerate overnight.