This salsa can be made in advance and refrigerated for up to a week. I do not think it will last longer, since it will be gobbled up long before that :). This is great for chips, in sandwiches or wraps etc. I served it alongside quesadillas for a fresh and tangy balance to the heavy cheese. The recipe follows -
1 ear of corn or 'maka' or 'bhutta'
1 small onion
3-4 fresh tomatoes
1/2 to 1 jalapeno or other mild green chili
1/2 capsicum or green bell pepper
1/2 tsp cumin or jeera powder
1/2 tsp sugar
salt to taste
1) Remove the green husks from the corn. Roast the corn over a gas flame slowly. If the gas flame is too high, the corn will burn and we do not want that. You may also roast it over charcoal if available. Keep turning the corn gradually until the whole surface is uniformly roasted and looks almost black. Set aside to cool.
2) Chop other veggies and add to a bowl. Finely chop a small shallot or onion. De-seed the jalapeno or other green chili you are using. Chop the tomatoes and the bell pepper/capsicum. Add seasonings such as salt, cumin powder, pinch of sugar and fresh lime juice. Mix well.
3) After the corn cools enough to handle, cut away the corn kernels with a knife. Hold the corn vertically with one hand, resting the tip against a surface/plate. Use a knife to scrape down the corn kernels with the other hand. **This could be tricky the first time.
Another option is to remove the kernels with your hand, plucking them off the cob.
4) Add the corn kernels to the rest of the veggies. Mix well. Adjust seasonings and add more lime juice if needed. Add a dash of hot sauce or cayenne pepper if you need more heat.
5) Add some fresh chopped cilantro/dhania/coriander leaves for added flavor and a nice garnish.
6) Refrigerate this for at least a couple of hours before serving.
This is a fat free healthy vegan and vegetarian side dish that can perk you up any time. Have you tried this yet?