Thursday, July 26, 2012
I'm a big fan of the corn salsa at Chipotle. It's perfect on tacos with carnitas or chicken, some guacamole and a little cheese. For my tacos, I wanted a similar salsa, although with a stronger roasted flavor akin to what I had recently at Mike Isabella's Bandolero.
This recipe from The Bitten Word unites those two aims nicely. It's pretty simple too. For a little heat, a diced jalapeño would be good in this too.
Adapted from Improvised Corn Salsa, The Bitten Word
1 tbsp. olive oil
1 red onion, finely diced
1 16 oz. package frozen corn, thawed
Seasoned salt and fresh-ground black pepper to taste
Juice from 1 lime
1/4 cup chopped cilantro
In a large frying pan, heat oil over medium heat. Add onion and sauté until it begins to brown, about 10 minutes. Add corn and increase heat to medium-high, continuing to cook until the onion and corn are well browned. Remove from heat and stir in the remaining ingredients. Serve as a garnish for tacos.