RCP: Grilled corn and fennel salsa

[David M. Bueker]

From last night's dinner. I created this on the fly based (mostly) on what came from the CSA share & corn from a local farm stand (grown 100 yards from our house):

Grilled corn and fennel salsa

Grill an ear of corn (husked clean) & 2 thick slices of fennel bulb until both are slightly browned in spots

Grill 2 sweet peppers and 1 hot pepper until the skins are charred & put in a paper bag to steam

Chop up the following into very small dice & add to a bowl:

2 large tomatoes (seeded)
1 small onion
1 tomatillo (this can be grilled as well if you like)
1 small, hot pepper (not grilled) - omit this if you want a milder salsa
Handful of cilantro
Grilled fennel slices
Scrape the kernels from the grilled ear of corn & add (no further chopping necessary)

Peel and seed the grilled peppers & chop into small bits as well & add to the salsa mixture.

Squeeze the juice of half a lime into the mixture.

Add a touch of sugar (about 1/2 tsp) and salt/pepper to taste. Mix well.

Refrigerate for an hour or more to let the flavors blend.

David, I was at an heirloom tomato, and grape tasting event today, and met up with a lady who was telling me about her corn and fennel salsa. I had never heard of the combination for salsa before, then I come home and read your post. Sounds wonderful. What did you serve it with?

[David M. Bueker]

What did you serve it with?

Chips! It was part of the appetizer. I would imagine that it could make a great accompaniment to fish or chicken though, especially if you keep the heat down.