v:gourmet

The corn in Ontario was early this year, like most of the amazing produce our farmers grow in this province. Early spring. Warm spring. My garlic was at least 3 weeks ahead of last year and I don’t ever remember having corn in early July. Fine with me. We’ve been having fresh corn with dinner (check it out next to the Zucchini and Tofu Satays). I usually make too much (mostly on purpose) so I can have the left-overs in salads or in this fabulous sweet corn salsa from the rebar cookbook. It’s great on its own or added to some adzuki beans or quinoa for a really nice mid-day salad.

Sweet Corn Salsa turned into Quinoa Salad

3 1/2 cups corn

2 tsps olive oil

1 tsp salt

1 red pepper, finely diced

1/2 small red onion, finely diced

1 jalapeno pepper, seeded and minced

1/4 cup cilantro, stemmed and chopped

1/2 tsp ground cumin

1/2 tsp pure chile powder

1 tbsp fresh lime juice

4 shots Tabasco sauce, or more to taste

Toss corn with the oil and 1/2 tsp salt and spread out on a baking sheet. Roast in a 350 degree oven for 10 minutes. Let cool. Meanwhile, prepare and measure the other vegetables, herbs and spices. Combine everything, including the corn, in a bowl and toss well. Season to taste and serve.