'Burnt Husk Corn Salsa' Recipe: Fire Up The Grill, Rosemont!

BAY AREA, CA – Before we know it, autumn will be upon us. So squeeze all you can from the remaining summer days -- including indulging in seasonal fruits and veggies from your local farmers' markets. Last week, we shared a gourmet, melon salad recipe: Make The Most Of Summer Melons With This Savory Salad.

This week, it's a recipe for salsa that calls for corn cooked in the husk!

The Pacific Coast Farmers' Market Association, which oversees some 60 Certified Farmers’ Markets throughout the San Francisco Bay Area, offers recipes on its website, including the following by Mario Ishii Hernandez.

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BURNT HUSK CORN SALSA

VEGAN NACHOS

MAKES 3 CUPS

INGREDIENTS

3 ears of corn, grilled until the husk is evenly charred, de-husked and kernels removed
1 basket of cherry tomatoes, sliced in half
1 avocado, peeled, de-seeded and diced
3 stems of scallions, thinly sliced
½ cup of loose cilantro, minced
Lime juice to taste
Olive oil to taste
1 serrano chile, minced
Kosher salt and freshly ground black pepper to taste
Ground cumin to taste
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PREPARATION

Combine ingredients in a large bowl and serve over tortilla chips.
For other recipes from the Patch files:

• Burgers, Barbecued Ribs, Berry Trifle
• Dessert 101: Fall Pear Crisp
• Slaw With Kick; Guacamole With Twist Recipes

To find Pacific Coast Farmers' Markets in your area, click this link.
Recipe and photo courtesy of Mario Ishii Hernandez/Pacific Coast Farmers' Market Association

Written by Sue Schena, Patch