Siam red ruby sweet corn is once again showing up in the markets here in Chiang Mai. A real treat that reminds me of all the colorful native varieties of corn you find in markets all over Mexico. Yellow and blue corn are commonplace throughout the Americas these days, but there are as many as 60 colorful heirloom varieties of native Mexican corn that are still found in regional markets across the country. Unfortunately there is the looming threat of GMO conglomerates that are attempting to control seed distribution with exclusive patenting. This is a very contentious issue for farmers and consumers alike globally. Hopefully GMO conglomerates will be regulated and the patenting of seeds will be curtailed if heirloom seeds by right are to survive for future generations.
That said, having access to heirloom varieties of locally grown produce is every cooks ideal.
In this case I decided to make a simple salsa fresca that lets the crisp flavor and texture of the locally grown Siam Ruby Red sweetcorn shine while pairing beautifully with a variety of savory dishes.
Red Sweetcorn Salsa Fresca makes about 2 cups
- 2 ears red sweetcorn with husk intact (or other available variety)
- 1 yellow onion
- 2 cloves garlic, skin on
- 2 plump jalapeno chiles
- 2 vine ripe Roma tomatoes (or equal volume of ripe cherry tomatoes)
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon dried sage leaves
- ¼ cup freshly squeezed lime juice
- 1 teaspoon pure mild red chile powder or paprika
- 3 tablespoons chopped cilantro leaves
- 1 ½ teaspoon sea salt + more to taste
- 1 tablespoon olive oil
I like to steam the corn undisturbed in the husk for about 15 minutes. The husk encasing the corn preserves the flavor of the corn and softens the kernels just enough so that they still retain a crunch and bust with flavor when eaten.
I use a bamboo steamer, but any steaming arrangement will do. Cover and steam the corn for about 15 minutes, and then set aside to cool.
When the corn is cool enough to handle remove the husks and silk and discard. If you are using red corn you will notice some staining on your hands, but not to worry, the stains will wash off with soap and water.
With one hand holding the corn upright centered in a deep bowl, cut the kernels off the cob using a serrated knife in the other hand. The kernels tend to fly about, so the deeper the bowl the better for containing straying kernels.
Remove outer layer of the onion and cut into thick rounds. Place a dry skillet on the stove top over medium heat. Brush the onion rounds with a little oil and place in the skillet along with the garlic. Turn both the onions and the garlic and cook until the onions are nicely colored on both sides and the garlic has softened. Set aside to cool.
When the onions and garlic are cool enough to handle dice the onions. Peel off the skin of the garlic and mince, and place both in the bowl with the corn.
Trim the tops off the jalapenos and quarter them lengthwise. Remove the seeds and discard. Cut into thin strips, dice the strips, and add to the bowl with the other ingredients.
If using Roma tomatoes, cut them in half, cut out the core and discard. Slice into strips, dice, and add to the bowl with the other ingredients.
If Roma tomatoes are not vine ripe, as is likely during the winter months, use cherry tomatoes instead, which will have a sweeter fresh flavor. Simply quarter and halve the quarters.
Coarsely grind the toasted cumin seeds and add to the bowl. Add the sage and several tablespoons of lime juice and give the ingredients a good stir. Then add the red chile powder, chopped cilantro, and salt. Toss until all the ingredients are well combined.
Taste and add more salt and lime juice to taste. Finally add the olive oil and fold into the salsa.
Cover and refrigerate the salsa until ready to serve.
This salsa is ideal for tacos (as pictured), with grilled meat, fish, and poultry or as a garnish for soups, nachos, and of course with tostada chips along with your margaritas.