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.
Roasted Corn Salsa
Makes 12-14 pints
18 ears fresh sweet corn, husks removed
7 1/2 lbs tomatoes
2 large red onions
2 poblano peppers
2 red bell peppers
2 green bell peppers
6-8 jalapeno peppers
5 garlic cloves, pressed or minced
3 1/2 cups vinegar
2/3 cup lime juice (freshly squeezed, ideally!)
1 1/2 cups granulated sugar
1 Tbsp salt
1 bunch cilantro, chopped (about 1 cup)
Heat your grill – I like to use charcoal for this, but propane is fine also.
While grill is heating, prepare your vegetables to roast:
– Remove husks and silk from the corn
– Slice onions into 1/2″ thick slices
– Slice poblano and bell peppers into large flat pieces, Cut jalapenos in half.*
Brush corn and peppers with olive oil, then grill everything until as “done” as you would like – personally, I like some dark grill marks for this, but not an overall char. Remove items as they are ready – the peppers will cook the fastest. Allow everything to cool.
Turn your (oven) broiler up to high.
Prepare a couple cookie sheets with foil or parchment paper. Slice tomatoes in half, arrange on baking sheets. Roast under the broiler until as charred as you would like. Pour off excess juices, allow to cool.
Once everything is cool, chop up the peppers and onion, and use a sharp knife to remove kernels from the corn. Add all roasted vegetables to a large pot, alone with garlic, vinegar, lime juice, sugar, and salt, stir well.
Heat to a boil, then reduce heat and simmer until liquid reduces a bit, and mixture reaches a consistency you like. Stir in the cilantro, if using, and cook for one more minute.
Ladle into hot, sterilized pint sized canning jars. Affix sterilized lids and rims, and process in a hot water bath for 15 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.) Allow to cool overnight.
Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled. Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.
* For a more mild salsa, remove ribs and seeds.
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