This salsa is pretty much just a bowlful of summer. Sweet corn, bright flavours and a little smokiness from the grill. This salsa makes a good topping for almost any grilled dish, whether it's beef, pork, chicken or even fish. I made it to go along with a grilled pork chop with collard greens. The freshness of the salsa was the perfect match for the spicy whiskey & chipotle barbecue sauce that I used to glaze my ribs. If you want you can even make the salsa itself a little spicy by adding some chopped fresh jalapenos.
I used a plain white onion in my salsa, but you can experiment with different kinds, like red onions or green onions. For the vinegar, I used cider vinegar, but pretty much any flavour will work.
4 cobs fresh corn
1 large red bell pepper
1/4 onions, finely dices
1/4 fresh cilantro, roughly chopped
2 tablespoons cider vinegar
4 tablespoons olive oil
1. Brush the red pepper with oil and then grill on high heat until the skin has turned black on all sides. Place the pepper in a bowl and cover with plastic wrap. The steam from the pepper will loosen the skin making it easier to peel. Use a knife to scrape off all of the skin and then cut into small cubes.
The salsa will benefit from at least one hour in the fridge to let the flavours marry. It's even better the next day. It will keep in the fridge for up to 5 days.