Amazing corn salsa

08/11/09

4 ears of corn
half of a sweet onion
lime (or lemon) infused olive oil
red or white wine vinegar (I actually used mirin by mistake. I intended to use white...)

Clean the corn. Throw on a grill and baste with citrus olive oil. If you are like me, you may forget about the corn and have one nearly black side. This is okay. Just get a nice cooked to almost charred color on the corn somewhere.
Cool corn down.

While the corn is cooling, dice up the onion and saute in a non-reactive pan until soft in citrus olive oil. Remove from heat and add about a teaspoon or two of vinegar (based on how fond of vinegar you are) to the onions and let sit for about 10 minutes.

Cut the corn off the cob. Yes, it is a pain in the arse, but it is worth it.
Mix the corn and onions (with pan juices) in a bowl.

I am serving this with our fajitas tonight. You can eat it however you like. I suspect it would be quite good mixed in some orzo and chilled*, or tossed with roasted tomatoes (diced) for more of the traditional salsa feel. I may also experiment with adding fresh cilantro or basil. I intended to add basil, but threw it all into the pesto before I realized the error of my ways. Alas.


Also on the fajita-topping menu for tonight:

Grilled guacamole. (Why have I never grilled avocado before?!?!)
Refried black beans via Gourmet. Finding avocado leaves proved to be less difficult than I had imagined.
Sauteed onions and peppers, of course.
Cheese.

* I did this with leftover salsa. Fantastic.