Corn and Pepper Salsa...or something like that...

I haven't made much lately that I feel is worthy of posting, which is why I haven't posted in a while. Sure, sure...I've tried new things. Just last night I made this risotto recipe and this roasted eggplant and tomato stacks recipe, both of which I served with a salmon fillet that I baked in foil for 25 minutes, but neither were super fabulous, especially if you already have a risotto recipe you like (I had never made risotto until last night) or a eggplant dish that you prefer (like Eggplant Parmesan...much tastier when the eggplant is fried!).

But I'm totally losing you now. Let me get back on track.

I did make something a few weeks ago that I feel is worthy of posting. I got it off my farm box newsletter, and as with every recipe, I adapted it for what I had had what I liked. I served it with salmon (again, oven baked in foil) and it was a great combination. The original recipe is more of a pepper salad with a little bit of corn. I made the peppers and corn equal in amounts. The peppers were sweet, not spicy, and they balanced with the balsamic and basil very well. And really, it wasn't large enough in quantity to be called a "salad." It was more of a topping or salsa or chutney. Whatever you want to call it, here's the original recipe from the Fullbelly website and in italics are my adaptations.

Jimmy Nardello Roasted Pepper Salad

3/4 lb. Jimmy Nardello Roasted Peppers (1/2 of that amount, plus some yellow sweet peppers)
3 ears of corn with kernels removed (I quickly boiled the corn before removing the kernels)
3 T white balsamic vinegar (regular balsamic vinegar)
3 T olive oil
1/2 salt
1/4 t black pepper
2 T chopped fresh basil

Jimmy Nardello peppers are a wonderful balance of sweet and savory. They are simple to roast or grill: Remove the stems and seeds. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. (I oiled them.) Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1/4 inch strips. (I chopped them). Add the corn kernels. To complete the salad, toss together the remaining ingredients and let stand, covered, 1 hour for flavors to develop.


Even though summer and it's sweet corn is now a thing of the past, I imagine that this recipe would work well with a frozen sweet corn, like the frozen white corn at Trader Joes. And you don't have to use these particular peppers. I think any sweet roasted peppers would be fine.

Besides salmon, I think this would pair well with chicken or steak (especially in a taco or fajita).