What you need:
- About 2 Cups Fresh Corn cut off the cob
- 1 Red (or other color) Bell pepper
- 2 Jalapenos
- ½ C chopped cilantro (or parsley if you prefer)
- ½ Red Onion
- Freshly squeezed juice from 1 lime
What you do:
- Heat a cast-iron skillet over high heat on the stove or a grill. Add the corn, and pan-roast, stirring frequently to prevent burning, until the corn caramelizes on most sides. The kernels will pop like popcorn, so consider using a splatter guard. Remove the pan from the heat, and transfer the corn to a bowl to cool.
- Meanwhile, roast the red pepper as well as the jalapeno over an open flame on the stovetop or a grill until the skin blackens all over.
- Place the roasted peppers in a bowl and cover with cling wrap. The heat and humidity will steam the skins off. Let rest until cool enough to touch, about 15 minutes.
- Peel away the skins from the peppers. Keep a bowl of water handy to rinse pepper-skin flecks off your fingers, but do not rinse the peppers, as that washes away much of the flavor. Discard the pepper skins. Retain any liquids that accumulated in the bowl.
- Chop the peppers, onion and cilantro finely. Mix the corn with the onion, red pepper, half the jalapeno and 1/2 cup cilantro. Toss with the lime juice and any juices from the pepper-steaming bowl, and add salt and pepper to taste. If a hotter salsa is desired, add more of the jalapeno. Continue to season with lime juice, salt and pepper to your taste.
- The salsa is best made at least a few hours ahead, and will last in the refrigerator, covered, for up to a week. Enjoy the salsa with chips, or serve on tacos, hot dogs and wraps.