Mexican Street Corn Salsa

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This Salsa is using Corn on the Cob, in our stores we have some really sweet corn, and its hard to sample out an ear of corn LOL!! 😛

I was also told that Mexican Street Corn was trending 🙂

So I made it into a salsa with some other bits added, I also used a local company here in town that sells Gourmet Herbs and Spices.

We have partnered with them and we now have a great selection of some of their Herbs and Spices.

Colonel De Gourmet Herbs & Spices is the company please check them out online.

Summer is great for corn, so next time you pick some up, pick up some extra and try my recipe!!

This would be a great straight up Corn Salsa, just do not add the Sour Cream, Mayo or cheese, or heck add the cheese…LOL

Here are a few pictures and enjoy the recipe!!

This is the base mixture, corn, tomatoes, onion, cilantro & lime juice

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I added the sour cream, mayo and seasonings and let set over night.

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Right before serving I added the Cheese (I used Feta since our stores do not carry Cotija Cheese either works)

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Now just serve with Chips!!

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Chef Amy's Mexican Street Corn Salsa

6 ears Corn on the Cob, cooked & cut off the cob
½ cup mayo
½ sour cream
2 tsp. lime juice
2 tsp. Colonel De’s – Chipotle Spice Blend
1 tsp. Colonel De’s Garlic Goodness
½ cup fresh cilantro, chopped
3 Tbsp. onion, diced
1 container grape tomatoes, diced, about 1 ½ cups
6 oz. Feta Cheese crumbles (or Cotija Cheese)

Mix all ingredients together except Feta Cheese, let mixture chill for at least an hour or longer.  Right before serving stir in Feta Cheese, and serve with Tortilla Chips.  Enjoy!!

Spicy Pork Tenderloin with Roasted Corn & Tomato Salad

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I love using pork tenderloin, it really is a no fail meat.  This rub is nice and spicy with Cocoa and espresso powders, great for a nice thick steak as well.

I am pairing this with a Roasted Corn and Tomato Salad…hope you will try it!

Chef Amy’s Spicy Pork Rub

1 tbsp. chipotle chili powder
½ tsp. cumin
1/3 cup brown sugar
2 tsp. espresso powder
2 tbsp. cocoa powder
2 tsp. kosher salt

In a small container mix all together well, this will be enough for 4-6 pork tenderloins.  You can rub as must or as little as you want.

Pork tenderloin, fat and silver skin removed, rub spice blend all over pork, grill over medium heat, turning as needed until internal temperature registers 145 with a meat thermometer. 

Remove from heat, tent with foil and let rest for at least 10 minutes, then slice and serve with Roasted Corn and tomato salad.

Keep remaining rub in an air tight container.

Roasted Corn and Tomato Salad

3-4 ears of corn, grilled, kernels cut off (about 3 cups)
1 container of grape or cherry tomatoes, halved
1 cup queso fresco cheese, crumbled
2 tbsp. cilantro, chopped
1 tbsp. lime juice
zest of 1 lime
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
salt  and pepper to taste

If you don’t want to grill your corn, then just cut kernels off the cobs and in a large skillet over medium heat add 1 tbsp. oil, add corn and cook until soft, 3-5 minutes.  Cool corn slightly.

Whisk together lime juice, zest, vinegar and oil in a small bowl..
In a large bowl add tomatoes, corn, cheese and cilantro, toss with vinaigrette then season with salt and pepper.  Serve with Pork

Creamy Corn and Red Pepper Dip

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This fresh creamy dip was very refreshing, after making it the next day I thought it would be great as well with a chopped avocado in too!!

4 med – large size ears corn, cooked, cooled, then cut kernels off
1 red pepper, seeded, diced
1 jalapeño, seeded, ribs removed, diced
2/3 cup green onions, sliced
2 cups mild cheddar, shredded
8 oz. sour cream
¾ cup mayo
2 tsp. adobo sauce (from can chipotle peppers, want more heat add 1 chipotle pepper chopped)
½ tsp. coriander
1 ½ tsp. cumin
1 tsp. lime juice
¼ tsp. kosher salt and ground black pepper
2 tbsp. cilantro, chopped

In a large bowl add corn, red pepper, green onions, jalapeno and cheese, toss to combine.
In a small bowl add mayo, sour cream, lime juice, adobo sauce, cumin, coriander, cilantro, salt and pepper, mix well, then add to corn mixture, fully combine and chill for at least one hour or overnight is best as flavors will enhance the dish.
Serve with Tortilla chips.

Red Pepper and Corn Saute`

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2 tbsp. butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups, or frozen)
2 large shallots, diced or 1 small sweet onion
1 red pepper, seeded and diced
1/2 tsp. sugar
salt and pepper to taste
3 tbsp. fresh cilantro, finely chopped

In a large skillet over medium heat, melt butter and add shallots, cook for 2 minutes, then add corn, red pepper, sugar, salt and pepper.  Cook stirring occasionally to prevent burning, until the corn is slightly caramelized, about 6-7 minutes, then add cliantro.

This can be served as a side dish, served over slice flank steak (recipe for steak will becoming along with cilantro lime cream sauce, the saute with the steak and cream sauce on top is delicious).  You can also serve this in tacos or wraps as well with fresh grilled chicken.  Place sliced chicken in a nice piece of boston or butter lettuce top with the saute and some fresh avocado, makes a great light summer dish.  This is also great served cold over a nice summer salad…Enjoy!!