Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
With the tomato salmonella warning, many of us are trying to find alternatives that still satisfy our summer salsa craving. Here’s one that satisfies the “chips and salsa” craving perfectly!
Corn and Pepper Salsa with Chips
You can go to taste on many of these ingredients, add more or less of the suggested amount. If you’re not going to boil your own fresh corn, use frozen corn, thawed – avoid cans of corn.
4 large ears corn
1 small red onion, diced
1 red pepper, diced
2 to 3 small Serrano peppers, seeds removed and diced
2 tablespoon cilantro, chopped
4 leaves of mint, chopped
Juice of 1 juice
1/4 cup of red wine vinegar
1 – 3 drops of hot sauce (to taste)
1 tablespoon roasted garlic olive oil
salt and pepper to taste
Bring a large pot of water (enough to cover ears) to a boil.
Once the water has come to a boil, place the ears of corn and cook for 3 minutes.
Remove from water and let cool.
Cut kernels off the husks and place in bowl.
Mix in the rest of the ingredients and enjoy with either your own Pita Chips or Tostitos Scoop Chips (my husbands’ favorite).
Photo: Betty Hakes