I had a Mexican dinner party recently and served this as an appetizer with tortilla chips. Everybody who came asked for the recipe. I finally finished typing it up for them and decided I should post it on the forum as well.
The recipe is from the Fall 2002 Penzey's Spices catalog.
They call it the best dish of the harvest.
Fresh Corn Salsa
4 cups fresh corn kernels or 2 cans (Out of season I use Del Monte gold and white)
1 red bell pepper
1 large tomato chopped (about 1 cup)
2 jalapeno peppers
seeded or not if you want it hot
1 bunch green onions diced (ends trimmed)
1/3 c. corn oil
1/4 c. fresh lime juice (2 small limes)
2 TB. water
2 tsp. sugar
1 tsp. salt, divided
2 tsp. medium chili powder
1-2 TB fresh cilantro
1/2 tsp. garlic powder (2 cloves fresh)
1/4 tsp. black pepper
1/4 tsp. ground red chipotle pepper
Dressing: Mix the spices with the 2 TB. water in a small bowl and let stand for 5 minutes. Add lime juice, oil, sugar, and 1/2 tsp. salt. Whisk to combine and set aside.
under broiler in oven turning with tongs until charred all over. Put hot pepper
in a plastic bag or saran wrap. Let steam 15 minutes. Run under cool water.The skin should then come off easilly. Remove seeds
and veins. Chop.
Place corn kernels in a large bowl. Add chopped bell pepper
, tomatoes, onions, and jalapenos. Pour the mixed dressing over the salsa and toss gently. Refrigerate overnight. Just before serving, toss again and adjust seasoning if necessary. Add the remaining 1/2 tsp. salt at this time.