Slightly spicy corn salsa made with grilled or roasted corn, fresh Monarda fistulosa leaves, and green coriander. Typically salsas don't include oil, but I like some with my corn salsas, consider that optional.
Prep time: PT15M
Cook time: PT30M
Rating
4.85 stars (20 reviews)
Keywords
Green coriander, Salsa, Sweet Corn, Wild Oregano
Ingredients
8 ears of fresh sweet corn (in the husk (or 4 cups of kernals cut from the cob))
1 bunch (2 oz of scallions, tender green and white parts only, thinly sliced)
1 large lime
Categories
Appetizer
Condiment
Cuisine
American
Mexican
Steps
Roast the pepper and jalapeno over a flame, a grill, or gas burner until blackened all over, then transfer to a container with a lid or a zip top bag, seal, and allow to cool and steam, which helps the skin release. Remove the skin and seeds from the pepper and chop medium-fine or dice. Repeat with the jalapeno, wearing gloves to prevent unfortunate after burns.
Cut the corn from the cob and reserve.
Crush the green coriander with the back of a knife to release their aroma, then chop fine. Combine all ingredients in a large bowl and mix well.
Roll the lime on a cutting board a bit to break the capillaries and help it juice. Scrape a few gratings of lime zest into the corn, then cut in half and squeeze the juice into the salsa.
Double check the seasoning for salt, pepper, coriander, herbs, spiciness and lime, adjust as needed until it tastes great, then refrigerate until needed.
Reviews
Carmen on 2024-07-29 (5 stars): How long do they last in the freezer? Thanks!
Chris on 2024-07-28 (5 stars): Alan, I planted waaaay to many cilantro seeds this spring. While the basal leaves were welcome, our zone 6b soil quickly grew too warm in early summer so they bolted. I Googled green cilantro seeds and quickly fell in love with your two recipes. Today I harvested 120g of seeds, my home and hands still reek of pulling the seeds from the panicles. I'm fermenting them, tonight is day 0.
Thank you very much for very resourceful and awesome recipes plus your blogging. If you're ever in the Appalachian mountains of NE TN, many forage for all kinds of fungi and flora from morels, chanterelles, lobsterized, hens of the wood, fiddleheads and ramps. Just come at the right time!
Cari on 2024-07-02 (5 stars): Alan, I have green coriander, but no Monarda. Should I substitute Oregano or Epazote? I have fresh Oregano, & dry Epazote. Also, how much fresh Oregano or/& dry Epazote should I sub for 1 Tbsp of Monarda? Thanks for the recipe & the advice!
R Jackson on 2023-07-20 (5 stars): I had just crushed green Coriander seed while sat in the garden and experienced what you describe about the scent on my hands and thought of all the possible uses, I decided to check on the internet that green coriander is safe to use uncooked and cooked - discovered this post and find there is no limit to uses for this plant, thank you! (do you cook the corn for your dish?)
Ros J (UK)
sarahspectacular on 2023-06-11 (5 stars): Thank you for the recipe! There are always more green cilantro berries than I can use. Happy to find a way to prolong their usability. Have you ever tried green rue berries? I have a few rue plants growing in my garden that I mostly use for sweet Chinese mung bean soup. But, I discovered the unripe berries have a flavor reminiscent of Sichuan pepper! It makes sense, they are in the same plant family. I've never heard of anyone else using them. Please post if you ever try
