Warning - The Range is Hot

There are those nights where it's too hot to cook. But that doesn't mean I want a cold, bland supper. Homemade Corn Chili Salsa. With a crisp, clean taste that's not grab the water spicy, it's the perfect accompaniment to grilled fish or chicken or whatever.

But hot kitchen or not, you can make this in 20 minutes. It's better than even the best bottled and can be ready in 20 minutes. Perfect with grilled chicken or fish or whatever.

1 small ear fresh or fresh frozen corn (Farmer Frank to the rescue) 1/2 cup approx.
1/2 medium red pepper seeded and cut into strips
1/2 medium yellow pepper seeded and cut into strips
2 red Fresno chili peppers, stems removed
1/2 Vidalia onion
1 large clove garlic, roasted and diced
1 cup fresh cilantro leaves
1/3 cup diced tomatoes, drained if using canned
1-4 to 1/3 cup tomato sauce (depending on how thick you like it)
Squeeze of lime juice
1/8 teaspoon ground cumin
dash of Penzey's Southwest Seasoning (optional)

Blanche the corn in boiling water for 5-8 seconds. Dry and remove kernels when cool and set aside. Using a chef's knife or a food processor, chop the peppers, onion, garlic and cilantro. Stir in tomatoes, liquid and spices and stir well. Lastly, stir in corn. Add more liquid if needed, either tomato sauce or lime juice to taste. Will keep one week but this makes just a little over a cup so it won't last long.

It will serve nicely paired with plain grilled chicken or pork. But since I have a microwave to melt cheese and I don't want to heat up the oven, I'm voting for dicing up some grilled chicken to top whatever.