Get a taste of sunshine in each kernel - the summer favorite, sweet corn, has arrived from the fields to the farm tables. Look for white, yellow and bi-color sweet corn from the farmers on Pike Place. Enjoy it grilled, steamed, or cut from the cob in salsa, relish or salads.
Sweet Corn Relish
by Hannelore Sudermann | © Washington State University
Light, sweet, spicy and fresh, this tomato-free salsa is a great way to highlight your fresh corn and liven up grilled chicken or fish. Makes 3-4 servings.
2 ears of corn kernels, blanched and cut off the cob
1 Tbs. finely diced jalapeno or poblano pepper
1 shallot diced
½ large avocado (or more!) diced to the size of the corn kernels
¼ cup chopped fresh Italian parsley
Juice from one lime
Splash of champagne vinegar
2 Tbsp. olive oil
Combine the shallot, pepper, lime juice, vinegar, a pinch of salt and a grind of pepper in a medium bowl. Let rest for a few minutes. Then lightly toss in the corn, avocado, and parsley with the olive oil. Season to taste.
Photo: Mike Kane