Recipe of the Week: Sweet Corn and Pepper Salsa

by Catherine McAuliffe

Summer might be getting ready to come to a close but that doesn’t mean that our food needs to reflect that just yet! I love the warm and hearty comfort food that comes with fall and winter I also enjoy cherishing the final bits of summer and that involves the fresh produce that can still be found at farmer’s markets. This week’s recipe comes from the Washington State Farmers Market Association and it was created by a chef from Tilth. It was designed to use affordable ingredients available at farmers markets. It also appears to have been designed to be delicious and pair well with many kinds of food.

Try it out and see if you like it. Are there other salsa recipes that you love? Which kind of salsa is your favorite?

Sweet Corn and Pepper Salsa

Sweet Corn and Pepper Salsa


4 ea. ears, sweet corn
6 ea. mixed sweet and hot peppers
1 ea. medium sized sweet onion
2 ea. garlic cloves, minced
1 pint cherry tomatoes, halved
1 bunch cilantro
Vegetable oil of your choice
Salt & pepper
Juice of a lemon


Cut the corn kernels from the ears of corn. Dice the peppers and onions. Sauté the onions and garlic in a little oil, over medium heat, until fragrant. Add the corn and peppers and sauté until tender. Season with salt, pepper and lemon juice. Add tomatoes and chopped cilantro. Let cool. You can serve immediately, but it will be better the next day!
Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA

Recipe Variations

1. Leave out the fresh corn and add in 2 cups of fresh summer squash, any kind, and chopped small. Add some fresh chopped oregano, marjoram or thyme (Or a pinch or two of dried) with the salt and pepper. Instead of cilantro, use 1 bunch of flat Italian parsley. You can add some torn fresh basil leaves right at the end if you have some. Serve with pasta, salad and protein of your choice.

2. Leave out the fresh corn and stick with the summer squash. Add oregano, ¼ tsp. cinnamon and ¼ tsp. allspice when you add the salt and pepper. Use parsley again, and some fresh mint if you have it. Throw in a handful of black olives (kalamata if you have them) with the tomatoes and parsley. Serve with couscous or rice, a spinach salad and grilled lamb, lamb burger or chicken. Or add garbanzo beans (chickpeas) for a vegetarian version.

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