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The best dish of the harvest.  Fresh sweet corn tossed with roasted red pepper, tomato, jalapeño and avocado in a spicy Mexican style dressing. Wonderful served with corn chips.


  • 6 large ears sweet corn ( 4 Cups cooked kernels)
  • 1 red bell pepper
  • Cup cherry tomatoes (1 large garden tomato)
  • 1 bunch green onions, tops and bottoms removed (1/2 Cup minced)
  • 2 jalapeño peppers
  • 1 ripe avocado


  • 1/3 Cup corn oil
  • 1/4 Cup lime juice (2 large limes)
  • 2 TB. water
  • 2 TB. fresh CILANTRO Leaves (1-2 tsp. dried)
  • 1/2 tsp. GARLIC GRANULES (2 cloves fresh)
  • 1/2 tsp. ground CUMIN
  • 1/4 tsp. MEXICAN OREGANO
  • 2 tsp. sugar
  • 1 tsp. salt

Prepare the dressing by mixing all of the spices with 2 TB. water in a small bowl. Let stand 5 minutes, then whisk with corn oil, lime juice, sugar and salt. Let stand at room temperature until the salad is ready for dressing.

Place husked corn in a rapidly boiling pot of water, cook for ten minutes, drain and rinse with cool water. Make sure to remove all cornsilk, as it looks suspiciously like blond hair in the finished product. While the corn is cooking,roast the red bell pepper. Place it right on the burner (gas or electric) over medium-high heat. The pepper will start to blacken after about 1 minute 30 seconds. Turn the pepper with tongs one quarter at a time, so each side gets a chance to blacken. After all four sides are done, look at the pepper and tip any non-blistered bits directly over the flame. Be careful, its hot. Remove the pepper from the burner and wrap in plastic wrap. Set aside for 15 minutes. While the pepper is steaming, cut the kernels of corn off the cob as deeply as possible without getting too much husk. Place the kernels in a large bowl.

Unwrap the red bell pepper and run under cool water. The skin will rinse right off, (peel or pare away any stubborn bits). Cut away the core, seeds and veins, and mince the pepper into small bits. This is where you will see how remarkably changed the pepper is, from sharp, strong and acidic to meaty, velvety and smoky. Mince the tomatoes and onions, add with the roasted pepper to the corn. Core and seed the jalapeño, mince finely. 2 jalapeño makes medium salsa, perfect for pleasing a wide range of people. Add more if you are sure your guests will like it hotter. Pour the mixed dressing over the salsa, toss to combine. Peel and mince the avocado, add to the salad, stir gently to blend. Place in a tightly sealed container in the fridge for at least a few hours (overnight is best). Serve with corn chips.

Yield: 5 Cups salsa.
Prep. time: 15 minutes.
Cooking time: 10 minutes.

Medium Hot Chili Powder 2.4 oz. 1/2 cup jar
Cilantro .3 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Cumin Ground 2.2 oz. 1/2 cup jar
Oregano Mexican .4 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Chipotle Pepper Ground 2.4 oz. 1/2 cup jar

2000 Penzeys Spices. All rights reserved.