Originally published on August 4, 2014
I’ve lived in a lot of different places during my life. From small towns to big cities, I’m starting to think that I’ve done them all, and I love it. Because of this somewhat nomadic lifestyle of mine, I’ve been able to see what different regions have to offer, and there’s been something specific I’ve loved about each one. Currently, I’m in Perth, Ontario and I have to say, this farm country has the best sweet corn I’ve ever tasted. Best of all, it’s in season right now!
When I first got here a little over a year ago, I heard so much about this sweet corn, and how I’d never find anything else like it. And I have to admit, I was a bit skeptical. Really? I mean, it’s corn. What does it have that all the other ears of corn I’ve tasted in my life didn’t? I soon found out, it does have something a little bit special. And it is in fact some of the sweetest, juiciest corn I’ve ever tasted. It wasn’t long before I was spending the summer hunting down the stuff to turn it into grilled corn, corn casserole, and corn chowder. But I still like it best when it’s left raw, as it is in this mango and corn salsa I created. I tell you, after serving this with chicken or fish, I take the whole bowl and start eating it up with a spoon.
Ingredients:
3 ears of sweet corn
1 mango, cut into a small dice
1/2 cup cucumber, cut into a small dice
1 green onion, sliced
Zest and juice of one lime
Salt
Pepper
Directions:
1.) One by one, place the flat end of each ear of corn onto a cutting board. Starting at the pointy end of the ear and moving down towards the flat base, run a sharp knife along the cob, so that the kernels come loose as you do. Repeat with remaining ears of corn.
2.) Place corn in a large bowl and add mango, cucumber, and green onion. Sprinkle salt and pepper over top, and then zest and juice lime over top. Stir to combine all the ingredients and then you can have it sit in the fridge for an hour or two to combine the flavours, or serve right away.
3.) Serve and enjoy!