Thursday, August 1, 2013

Margarita Charred Corn Confetti Salsa

Margarita Charred Corn Confetti Salsa
OMG Y'ALL, this is summer in a bowl. Fa'real here. Summer Checklist: Margaritas (check), grilled food (check), fresh corn (check), and fresh peppers, cilantro, and red onion (check). Oh and don't forget the agave syrup... that really ties in the classic margarita flavors, including the tequila, lime juice, and sea salt. And let's be honest, it looks like a party. Who wants a party in their mouth? This girl does. It's pretty much a 50/50 ratio between the charred corn and mix of peppers, just the way we like it. The salsa is full of texture (and color of course) that comes from the sweet summer corn, fire roasted peppers, raw onions, candied jalapenos, and crunchy bell pepper. So much so, that it practically sings a summer anthem to you while you eat. But to top it all off, the flavor is rounded off with real mexican tequila and you can't (and shouldn't) miss it! It's just enough to give it that "je ne sais quoi" quality. Oh and if you are feeling a little sentimental, check out my recipe for "It's Five O'clock Somewhere" Spiked Guacamole. Serve it along side some hot tortilla chips, and heck, why not some shooters of tequila as well?! Okay, well maybe a marg will be justtttttt fine as well!! Enjoy :)

party in a bowl.
For the Confetti Salsa:
6 Large Ears of Fresh Corn
2 Large Poblanos
Olive Oil, Cajun Seasoning, & Chili Powder (enough to coat the corn and poblanos)
3 Red Jalapenos, Seeded & Minced
1 Orange Bell Pepper, Finely Chopped
¼C Candied Jalapenos, Minced
Half of a Large Red Onion, Minced
3-4 Large Cloves of Garlic, Minced
1 Bunch of Fresh Cilantro, Finely Chopped
1-2 Juicy Limes, Zested & Juiced
2T Red Wine Vinegar
3-4T Agave Syrup
2T Cold Tequila
1t Cumin & Coriander
Salt & Pepper, To Taste

1. Grilling the Corn & Poblanos: Get your grill cranked up as high as it can go, so that you can char the corn and poblanos to achieve some color, but not overcooking the vegetables. While your grill is getting hot, rub down the ears of corn and whole poblanos with some olive oil, Cajun seasoning, and chili powder until they are completely coated and seasoned. Place the rubbed corn and poblanos onto the hot grill and cook until the corn is charred and the poblanos are blackened. Remove them from the grill and allow the corn to cool and place the peppers into a plastic bag to steam for 15 minutes. After they have sat, peel the peppers from their blackened skin, so that only the flesh remain. Remove the seeds and dice into small pieces. Using a sharp knife to cut off the kernels from the cob and place into a mixing bowl.
2. For the Salsa: Combine all of the ingredients together, seasoning the salsa to taste. Toss to combine and refrigerate until chilled. 
3. Enjoy with some tortilla chips!

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