Marty and I tested a new recipe Wednesday night for Cook’s Illustrated. The recipe will be in the magazine in July. We were to make a fresh corn salsa, no frozen or canned corn allowed. It is February people. Corn is ripe in the late summer. Marty found fresh corn at Costco, so I made the recipe.
Fresh corn, not great at this time of year, but not bad.
Chopped Cilantro
Me cutting corn off the cob.
Close up of my technique.
The corn has been blanched and is draining.
A lime ready to be squeezed.
Honey is added to the lime and other goodness.
Cayenne pepper! Are you kidding me, no fresh peppers like jalapenos?
Beginning to split an avocado.
The avocado is diced and mixed into the corn and spice mixture.
The salsa has set for 10 minutes and ready to be tasted. It was OK, not great. It was a little bland. It needed some heat and salt.
I got out some jalapenos and diced one of them. We did a taste test, one was perfect.
The new finished product. It has a bite, but not powerful, and the corn taste great. Our addition greatly improved their recipe.
We would make this again, with our small changes.
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