Summer in the Fraser Valley means fields and fields of corn! We took to the Chilliwack fields to meet with the Joiner Family to learn more about their farm, corn and family history which you can read about in our previous blog. Using Joiner’s Corn we tweaked a grilled corn salsa recipe to use local ingredients found right here in the valley. This recipe below, originally shared by the Minimalist Baker, is perfect for a barbecue or a patio snack during our hot summer days. We included local ingredients and just couldn’t get enough!
Fraser Valley Grilled Corn Salsa Recipe
Prep time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 large ears of Joiner’s Corn
1/4 red onion from The Local Harvest Market
2 ripe tomatoes from The Local Harvest Market
1 whole serrano pepper or jalapeno pepper
Sea salt and ground black pepper (to taste)
1 medium lime, juiced
1/3 cup of fresh cilantro (chopped)
1. Grill Joiner’s corn (over charcoal will give you the best flavor!) by leaving the husk on and grilling it until charred. Then, remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. After the corn has been grilled, let it cool while you chop the onion, tomato, pepper and cilantro and add to a large bowl.
3. Slice corn off the cob and add to bowl with remaining ingredients and stir.
4. Add salt, pepper and lime juice to taste and adjust as needed.
5. Serve with tortilla chips of your choice. The salsa will keep covered in the fridge for several days but is best when served fresh.