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Corn a sweet bite in blended salsa

Corn isn’t the only summer-into-fall produce pressuring me to preserve it.

Abundant garden tomatoes and chiles challenge me to roast them all, place them in Ziploc bags and bestow them on the freezer. But first I make as much fresh pico de gallo-style salsa that we can eat, a new batch every few days with the tomatoes and chiles still coming on. Fresh corn is an addition that shakes up the format a bit, particularly if stirred into a blended salsa like this one from Tribune News Service.

For a hot salsa, keep the jalapeño’s seeds and pith. For a somewhat milder salsa, remove the seeds and pith. For mild salsa, you can omit the jalapeño or substitute a bit of milder chile, such as Fresno or poblano.

Find more recipes for sweet corn in my latest food section column.

Tribune News Service photo

Roasted Corn Salsa

2 ears of corn, shucked

1 teaspoon (1/3 tablespoon) butter

1 tablespoon oil

2 medium tomatoes, cored and quartered

1 onion, peeled, root removed and quartered

1 jalapeño, stem removed and quartered

1 teaspoon salt

Juice of 1 lime

2 tablespoons chopped cilantro

Cut kernels from the ears of corn. In a skillet over medium-high heat, melt the butter. Add corn kernels and cook, stirring frequently, until kernels develop small brown spots, for about 20 to 25 minutes. Set aside.

In a large skillet over medium-high, heat the oil until hot. Add the tomatoes, onions and jalapeño (if using). Cook, turning frequently, until vegetables are softened and colored, and tomatoes start to break down, for about 10 minutes.

Transfer tomatoes, onions and jalapeño to a blender jar with the salt and lime juice. Blend briefly until chunky. Pour into a serving bowl and stir in reserved corn and the cilantro.

Makes 14 servings (3 1/2 cups).

Recipe by Daniel Neman