Sweet Corn, Hatch Chile, and Bacon Salsa ~ say that without drooling, I dare you! I’m crowning this the salsa of the year, it’s stolen my heart and I know it’ll steal yours. This salsa is going to be the HIT of your next party!
This is my kind of food. I honestly could eat it for every meal of the day. It’s another salsa/summer side salad hybrid like my COWBOY CAVIAR. There are so many things you can do with it, starting with the obvious, chips, but you can also serve it alongside grilled chicken, steak, or fish. It would be heaven on a taco, and of course there’s always the grab a spoon and eat it right out of the bowl method.
The fresh corn is barely steamed, just enough to take the raw edge off ~ the smokey chilies are roasted, skinned and finely chopped ~ the lime is bright and juicy ~ the cilantro sharp and fresh ~ and the bacon is meaty and crisp. This salsa is a symphony of flavors in a bowl.
TIP: Peppers are often roasted because it brings out flavor, and their skin can be tough when cooked. It’s VERY easy to roast your own peppers, whether they are Hatch or any other variety. Just arrange them on a baking sheet and set the pan right up close to the broiler flame. When they’ve turned black, wrap them in plastic or put them in a zip lock baggie and let them steam for a short bit. Then you can easily peel away the skin to reveal the tender flesh.
Hatch chilies from New Mexico have a cult following, and they have a short growing season, I’ve sung their praises in other posts, like my CHEESY HATCH GREEN CHILE DIP and my SLOW COOKED HATCH PEPPER CHILI.
TIP: Hatch chilies come in hot or mild form, so use whatever your preference. If you cannot find Hatch chilies, you can use other similar peppers from the produce section. Anaheim or Poblano peppers would work, and you can always ask the product manager. You can also used canned or frozen Hatch chilies.
I highly recommend giving this Sweet Corn, Hatch Chile, and Bacon Salsa a try, it’s been a big hit at our house.
- 4 ears of corn
- 6 green onions, thinly sliced (green and white parts)
- 8 slices of thick cut bacon, cooked until crisp, then chopped or crumbled into small pieces
- 3 Hatch chiles, roasted, peeled, and finely chopped (see instructions below)
- 1 bunch fresh cilantro
- juice of 2 limes
- salt and fresh cracked black pepper
- Put the chilies on a baking sheet and set the pan on the rack closest to the broiler flame. Broil on high for about 10 minutes, or until the chilies are blackened. Put the hot chilies in a zip lock baggie and let steam for 15 minutes. Remove the peppers and peel away the skin. Finely chop the flesh, and put in a large mixing bowl, seeds and all.
- Wrap the ears of corn in a clean kitchen towel and microwave for 3 minutes. Remove the husks and silk and rinse with cold water to stop the cooking. Dry.
- Remove the corn kernels with a sharp knife and add to the bowl. Add the green onions and bacon.
- Remove the cilantro leaves from the stems and chop them finely. Add the cilantro to the bowl, along with the lime juice. Toss well, and season to taste with salt and fresh cracked black pepper.
- Refrigerate the salsa until ready to use.
- I think a brief steaming brings out the flavor of corn, but if you have some fabulously fresh ears and you love it raw, go ahead and use it that way. You might even want to roast your corn for another level of flavor.
- While you can use canned or frozen chilies in this salsa, I don’t recommend using frozen or canned corn ~ the corn has to be fresh ~ just trust me on this one ;)