the second CI recipe

[Guest guest]

The second recipe I tried was a Cooks illustrated

Corn Salsa. It's raw corn but the hull of the kernels is tenderized by raising

the pH with the baking soda water. A genius idea. This keeps sweetness and

crispness of the corn. Sort of like they do to make masa harina. It's a terrific

tip for any corn salad or salsa. I could live on this stuff.

terry

Fresh Corn Salsa With Tomato

Published in: Cook's Illustrated

Publish Date: july, 2012

Ingredients

3 ear corn -- kernels cut from cobs (2 1/4 cups)

1/4 teaspoon baking soda

salt and pepper

2 tablespoon lime juice

1 tablespoon vegetable oil

1/2 teaspoon honey

1 Tomato -- cored, seeded and cut into 1/4 inch pieces

1 shallot -- minced

1 jalapeno chile -- stemmed, seeded and minced

1/4 cup cilantro -- chopped

Instructions

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn,

baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10

minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn,

tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to

combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the

baking soda will softening the hulls of the kernels.

Think nixtamalization.

Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

I don't eat corn but if I did this recipe would have been made immediately. Sounds divine! Love CI recipes...their slow cooked roast is the best ever. TJ