This recipe was found in the publication, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce-Third Edition”. The Madison Area Community Supported Agriculture Coalition has shared a multitude of their recipes in this book, published by Jones Books, Madison, Wisconsin, 2004.
There are many variations of corn salsa recipes to be found, but this is rather unique. Try it as a topping for grilled meats or fish. Or just enjoy it with your favorite snacking chips.
Kernels cut from 2 ears of Corn
3 Tablespoons of Tequila
1-2 Tablespoons finely minced Jalapeno Peppers
2 Tablespoons finely minced Green Onion (Red Onion could also be used)
1 finely diced Tomato
1 Tablespoon minced Cilantro
Salt and Pepper to taste
1. Heat a dry skillet over high heat, add corn kernels. Pan-roast them until they brown in spots, about 3-5 minutes.
2. Stir in tequila, scrape up browned bits in bottom of pan, and boil until liquid evaporates.
3. Remove from heat and stir in remaining ingredients.
4. Serve immediately and enjoy!