Slightly spicy corn salsa made with grilled or roasted corn, fresh Monarda fistulosa leaves, and green coriander. Typically salsas don't include oil, but I like some with my corn salsas, consider that optional.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Appetizer, Condiment
Cuisine: American, Mexican
Keyword: Green coriander, Salsa, Sweet Corn, Wild Oregano
8ears of fresh sweet cornin the husk (or 4 cups of kernals cut from the cob)
1large red bell pepper
1large jalapeno
1tablespoonroughly chopped wild Bergamot leaves or to taste
1-2tablespoonsgreen coriander seedsto taste
1teaspoonkosher salt
3TablespoonsSmudes sunflower oiloptional
Small handful of cilantroroughly chopped
1bunch2 oz of scallions, tender green and white parts only, thinly sliced
1large lime
Instructions
Roast the pepper and jalapeno over a flame, a grill, or gas burner until blackened all over, then transfer to a container with a lid or a zip top bag, seal, and allow to cool and steam, which helps the skin release. Remove the skin and seeds from the pepper and chop medium-fine or dice. Repeat with the jalapeno, wearing gloves to prevent unfortunate after burns.
Cut the corn from the cob and reserve.
Crush the green coriander with the back of a knife to release their aroma, then chop fine. Combine all ingredients in a large bowl and mix well.
Roll the lime on a cutting board a bit to break the capillaries and help it juice. Scrape a few gratings of lime zest into the corn, then cut in half and squeeze the juice into the salsa.
Double check the seasoning for salt, pepper, coriander, herbs, spiciness and lime, adjust as needed until it tastes great, then refrigerate until needed.