Summer Corn Salsa

Home » Summer Corn Salsa
  • COOK TIME: 1 HOUR
  • PREP TIME: 30 MINUTES
  • DIFFICULTY: EASY

INGREDIENTS

  • 4 ears fresh corn, shucked and washed
  • Salt and pepper, to taste
  • 2 garlic cloves, peeled and finely chopped
  • 1 jalepeno, deseeded and finely chopped
  • 2 tomatoes, chopped
  • 2 limes, juiced
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 avocados, peeled, seeded, and chopped
  • 1 bunch coriander, stems removed, chopped

EQUIPMENT

  • Sous vide water bath
  • Vacuum sealer bags
  • Vacuum food sealer

METHOD

Looking for a fresh idea to jazz up your meal time? Well look no further than this sumptuous Summer corn salsa recipe that gives dips like guacamole and the standard tomato salsa a good run for their money!

  1. Fill and preheat your water bath to 83.5C.
  2. Sprinkle the corn with salt and pepper on all sides.
  3. Put the corn into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
  4. Place the pouch fully in the water until it is covered in your water bath and cook for at least 30 minutes, up to a maximum of 1 hour.
  5. Meanwhile, in a large bowl combine the finely chopped garlic, jalapenos, tomatoes, lime juice, olive oil, avocados and coriander.
  6. Remove the cooked corn out of the water oven and if you want to finish it off with a grill marking, place a bit of oil onto a preheated grill or grill pan and place on a high heat. Sear the ears briefly on the hot grill for added smoky flavour, turning occasionally to put a few grill marks on all sides.
  7. Once the corn is cool enough to touch, cut the kernels away from the cob and stir into the garlic mixture.
  8. Season with salt and pepper to taste.
  9. Serve as an accompaniment to fish or scallops, grilled meat, or tacos. Or simply scoop up with tortilla chips.

    Source: www.sousvidetools.com

2018-05-01T18:05:19+00:00 May 1st, 2018|Categories: Cooking at home|0 Comments

Leave A Comment

X