This was so simple to make and absolutely delicious - I kept on eating it while making it and actually had to consciously set it aside so that there would be some left for guests. This is a bit messy - I served it in the little tortilla chips that are shaped like scoops so that there would be less opportunity for spillage; regular napkins work as well but make sure to have lots of napkins on hand!
This would be a great recipe with leftover grilled corn on the cob but I have to admit to using frozen corn kernels in order to expedite making this. I served this as nibble with cocktails before a dinner party where I served my chicken enchiladas. This was a good combination. This would also taste good, with the addition of a can or two of black beans, as a side salad with grilled chicken or fish.
Make sure that you make this a few hours before serving. Keep it in the fridge and stir from time to time so that the juices and flavors permeate the whole dish. That being said, serve it at room temperature and don't make it too far in advance or the garlic flavor will overpower the salsa.
This makes about 3 cups of salsa.
3 cups cooked corn kernels
1 ripe summer tomato, chopped into pieces the size of the corn kernels
1/4 cup chopped garlic scapes or 1 chopped shallot
1/4 cup basil or tarragon, roughly chopped
1 large red or orange pepper, chopped into pieces the size of the corn kernels
1 Tbsp olive oil
1 tsp cumin
Salt to taste
Hot sauce to taste
Place 1 cup of the corn kernels, the cumin and the olive oil in a blender (or in a large bowl and use an immersion blender). Blend until smooth and emulsified.
Add the corn, chopped tomato (juices and all), red pepper, garlic scapes and basil to the emulsified corn mixture. Stir well. Add salt and hot sauce to taste.
Truly easy and truly addictive.