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The best dish of the harvest — sweet corn tossed with peppers, onions, tomatoes and spicy salsa dressing. If you come across a nice avocado, it would make a great addition!

  • 6 good-sized ears sweet corn (4 Cups kernels)
  • 1 red bell pepper, roasted (see tip)
  • 1 large tomato, chopped (or 1 Cup cherry tomatoes)
  • 2 jalapeño peppers, cored, seeded, minced
  • 1 red onion or bunch green onions, diced


  • 1 TB. water
  • 1/4 Cup fresh lime juice (2 small limes)
  • 1/3 Cup corn oil
  • 2 tsp. sugar or honey
  • 1/2 tsp. salt (optional)

Dressing: Mix the ARIZONA DREAMING and PEPPER with the water in a large bowl and let stand for 5 minutes. Add the lime juice, oil, sugar and salt (if using) to the bowl. Stir well. Place the husked corn in a large pot of rapidly boiling water, cook for 10 minutes, and rinse with cool water. Remove all of the corn silk from the cob. While the corn is boiling, roast the bell pepper, using the simple method below. While the pepper is steaming, use a large knife to cut the kernels off of the cooked corn cobs. Cut as deeply as possible without getting too much cob. Place the kernels in the bowl along with the chopped pepper. Add the tomatoes, jalapeños and onions. Don't worry about the salsa being too hot — corn seems to absorb both heat and spice. Toss gently to combine. Serve right away or refrigerate — tastes even better the next day. Serve with tortilla chips.

TIP: Rosting Red Bell Peppers
Place a ripe pepper right on the stove top burner over medium-high heat. The pepper will start to blacken after about 11/2 minutes. Using tongs, turn the pepper, a quarter at a time, giving each side time to blacken. After all four sides have been done, look at the pepper and tip it over the flame so any non-blistered surfaces get a chance to blacken. The whole job should take 7 or 8 minutes, and you can do 4 at a time (one on each burner) and save the rest. An electric stove can be used, but the pepper has to be watched more closely so it doesn't get completely burned. After the pepper is fully blackened, remove from burner and wrap tightly in plastic wrap. Let steam 15 minutes. Unwrap the pepper, run under cool water, and the skin will come right off, exposing the brilliantly red pepper flesh (peel or pare off any stubborn bits). Core and remove seeds and veins, then mince the flesh into small bits. This is where you will see how remarkably changed the pepper is — from raw, strong-tasting, acidic and crispy, to meaty, velvety and smoky. This is traditionally called pimento, and it will add a wonderful dimension to this dish and many others without an overpowering bell pepper flavor.

Prep. time: 20 minutes
Cooking time: 10 minutes for corn
Yield: 8-9 Cups

Nutritional Information:
Servings 16; Serving Size 1/2 cup (71g); Calories 90; Calories from fat 50; Total fat 6g; Cholesterol 0mg; Sodium 0mg; Carbohydrate 9g; Dietary Fiber 1g.

Arizona Dreaming .9 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

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