Apologies in advance – I have another corn recipe today. What can I say, it’s a short season!
This recipe actually isn’t from my new cookbook, “Sweet Corn Spectacular“, but it’s definite a result of that book. Last week, we had to buy a BIG burlap sack of fresh corn, for our Kare 11 appearance. 4 dozen ears of corn, that we had a day or two to do something with.
Now, my husband may be the World’s Biggest Corn Freak, but two of us tackling 4 dozen ears of corn in a couple days? Not going to happen without involving some preservation!
After discussing some options, we decided to make some salsa. As the corn salsa recipes in the book aren’t suitable for canning, that meant researching things like acid levels, and coming up with a new salsa recipe.
We spent the day preparing, roasting, and cooking our salsa – 3 different batches, with this being the favourite for tomato based versions. It was handy to do it as a two person thing – I’d roast the tomatoes inside, while he grilled all the rest of the vegetables.
At the end of it all, we were left with a ton of the BEST salsa we’ve ever had – it was definitely worth the effort! Yep, I think we’re definitely ruined for store bought salsas, after this
I had considered adding 2-3 tsp of cumin to this, but as my husband isn’t super fond of cumin, I skipped it. If you’d like to use it, add a bit with the sugar and salt, and adjust to taste at the end.
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|If you’re a fan of fresh sweet corn, you’ll LOVE Maize Craze: Spectacular Sweet Corn Recipes – A full colour overhaul of “Sweet Corn Spectacular” (out of print), now with more recipes, and photos for every recipe!
If you have ever looked at a corn farmer’s market stall and wondered what all you could do with a giant sack of fresh corn, this is the book for you! It features breakfasts, appetizers/side dishes, main dishes, desserts, condiments and beverage recipes, all utilizing fresh sweet corn as a centerpiece. You’d be surprised what all you can do with this versatile grain, and how easy it is to create unique dishes from it!
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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
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Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.