Harvest Time: A Recipe for Roasted Corn & Cherry Tomato Salsa

Fall Harvest, fall musings and a recipe that helps us breathe in the transitioning season upon us

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Grasping at those last rays of warm sunshine I admire the changing colors of the leaves. It is time to grab the season’s final harvest of delicious corn. The husks are still glowing and bright green. 

When shopping for corn from the market (or any fresh vegetable), you can only choose from what is presented to you.

Try your best to find those that sing with a vibrancy that reflects the fields from which they were grown and the warmth of the hands that have gathered them for you. 

One of the good things about this year has been the discovery of places that have been right under my nose all along. And with that, the enjoyment of the most delicious corn I have ever eaten; tasting as if it were grown in butter, it is enjoyed just boiled, no salt, no added vegan butter, just eaten as is. The flavor is so beautiful, I wish everyone could experience food like this. 

October is upon us and this month’s recipe can be made with fresh corn sliced off the cob or with frozen corn… also super delicious. Indulge your senses — look around, breathe it all in and witness what is growing, what is transitioning — what sparks your creative culinary Best Self! 

“Notice that autumn is more the season of the soul than of nature.” 

— Friedrich Nietzce

Roasted Corn & Cherry Tomato Salsa

Ingredients:

• 4 cups corn kernels (about 4-5 cobs fresh or defrosted frozen)
• 1 pint heirloom cherry tomatoes sliced in half
• 1 jalapeno pepper thinly sliced (seeded if you prefer less heat)
• 1 red bell pepper diced
• 1 small red onion diced
• 2 cloves garlic minced
• 1 bunch fresh cilantro roughly chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 3 TBSP olive oil
• 2 TBSP lime juice

Directions:

1. Preheat the oven to 400F. Place the corn kernels, jalapeno pepper, red bell pepper and garlic into a baking dish. Toss with the olive oil, salt, chili powder and cumin until all of the kernels are coated. 
2. Roast in the preheated oven for 20-25 minutes stirring once halfway through. The corn should start to brown along the edges of the pan and become fragrant. Bake for a little more time if needed.
3. Once done, remove the pan from the oven and set it on a kitchen towel or wooden surface. Toss in the cherry tomatoes, red onion and cilantro and mix together with a spatula or large spoon while the corn is still warm. 
4. Add in the lime juice and mix again. Taste and adjust the seasonings to your taste.
5. Serve as a side or with corn chips.

Enjoy!

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You may also enjoy eating Pistachio Sugar Cookies by Christine Moss