The CSA (community supported agriculture) box I’ve been getting this summer has been great for many reasons. Not only is all my produce ridiculously fresh and from the source, but the different produce each week has inspired me to create and try so many new recipes and flavors.
We just got week 4 of our box, and got cherries again, among many other items, including early sweet corn! To change things up with the cherries, I decided to try to make a cherry salsa. Going into try this I was worried it would be too sweet or tart, or that the cherries would be an overwhelming flavor, but oh goodness it turned out perfectly!
I ended up putting the salsa on pork belly that had cooked sous vide for 8 hours, then had the fat browned, but the salsa is strong enough to stand on its own with chips or a variety of other meals. My next plan is to put it on steak street tacos. Play around with it and have fun! It’s fresh and fruity, perfect for this blazing summer heat.
Smoked Corn and Cherry Salsa
Prep: 20 minutes
Eat: Right away or keep it in the fridge up to 1 week
- 1.5c Bing cherries, chopped and pitted
- 3ears Sweet corn
- 1/2lg Red Onion, small dice
- 1tbsp Jalapeno, minced
- 1bunch Cilantro, chopped
- Juice and Zest of 1 lime
- 1/2tsp Garlic powder
- S&P TT (I enjoyed about 1tsp of salt and 1/8 tsp of black pepper)
- Wash and dry all the produce.
- Crank up the smoker to high heat and smoke the corn for about 20 minutes. Turn after 10 minutes.
- While the corn is cooking pit and chop the cherries, small dice the onion, mince the jalapeño, chop the cilantro, zest and juice the lime.
- All ingredients can be mixed in a bowl.
- Once the corn is done, it should be a bright gold. Allow the corn to cool for 5-10 minutes.
- Using a knife, shave the corn kernels off the cob and mix into the salsa.
- Season with garlic powder, salt, and pepper.
- Enjoy right away or refrigerate for later use.
Under the Knife 