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!
Course: Appetizer, Salad
Cuisine: American Tex-Mex
4ears of corn
6green onionsthinly sliced (green and white parts)
8slicesof thick cut baconcooked until crisp, then chopped or crumbled into small pieces
3Hatch chilesroasted, peeled, and finely chopped (see instructions below)
1bunch 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 ;)
https://theviewfromgreatisland.com/sweet-corn-hatch-chile-and-bacon-salsa-recipe/ May 17, 2017