This recipe is part of my Trio of Salsas I serve with Spicy Grilled Tri-Tip. But you can make each individually and pair them with all sorts of food.
serves 6 You may replace or augment the Anaheim chili with 1 or 2 minced jalapenos if you prefer a spicy salsa.
Ingredients
- 3 ears of corn
- 1 red onion, cut into ¼‑inch-thick rounds left intact
- 2 teaspoon vegetable oil
- 1 medium red bell pepper, cut into ¼‑inch dice
- ¼ cup anaheim chiles, cored seeded and cut into ¼‑inch dice
- 2 small tomatoes, seeded and cut into ¼‑inch dice
- ¼ limes, juice only
- ¼ cup cilantro, minced
- ¼ teaspoon kosher salt
Directions
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Husk corn and remove silk. Brush corn and onion slices with oil.
Grill corn and onions (taking care to keep rounds intact)4 to 6 inches from medium-hot heat 3 minutes. Remove onions from grill when they are charred a bit, but still crisp; set aside. Turn corn. Cover the grill about 15 minutes longer, turning often, until tender and charred. Remove corn from grill; cool 20 minutes.
Cut corn from ears. Cut onions into ¼‑inch dice. Mix corn, onions and remaining ingredients. Set aside at least 30 minutes and up to over night before serving.
As a former Minnesotan I can attest to the cold. And.… the seeds for the purple beans growing in my garden here in France are from Minnesota.… Always bacon with the beans!
Wonderful dish! And I love the Bacon Vinaigrette!
I won’t go there, and the wrong beans any hoo- Nancy is right, purple peppers, purple asparagus, anything purple will go back to green, and its a shame, because maybe kids would eat more veggies if they were colorfully cooked!
As of late I have been served the yellow beans in many ‘eating out’ occasions and I never cared for the taste, but then I saw a recipe the other day using mustard which I am going to try and see if it sways me.
I agree with Chris- divine mixture on that plate!
What a gorgeous plate! Bacon AND Lamb? You rock, JGH!
Yeah, we have some pretty good farmers markets here in MN & it is nothing like LA other than the fact its 92 degrees here!
It’s 75 and sunny in LA, pretty much all the time (except when it’s not) GREG
This sounds like a fantastic exchange where everyone is a winner. Love what you did with your beans.
The exchange is a wonderful idea.
Your warm bacon vinaigrette reminds me of a dressing I used for a warm potato salad I made years ago. Retro-style, too. Love the lamb–everything goes so well together. Innovative or not, it’s a winner.
This is a perfect medley of ingredients and flavors. I would love to do an exchange like this, but I have so much local produce (you need to visit!). It would be fun, but not practical. When have I ever been practical?
Your dishes are always inspiring. I love seeing your posts. They always make me smile! 🙂
Hi Greg — I have wanted to participate in a market exchange but have heard mixed reviews. I am glad to learn that you are loving the experience.
What a wonderful food to receive in the mail and what you’ve done with it is delightful — especially since you’ve given the beans such a light summery treatment pairing it with a heavy red meat like lamb. I love it!
I have never ever prepared these sort of beans and now having read your post, welcome the experience.
Ciao, Devaki @ weavethousandflavors
I lived in Minnesota for several years, and I can attest to their fabulous Farmer’s Markets, excellent food, and superb purple. I bet if I gave my 2YO people beans he would finally eat them.
I also wondered why purple beans turned green when cooked, was going to look it up however.…. A fellow commentor answered already! I would love to exchange produce with this group, I’ll have to check out her webpage. As for minnesotians, you were right on except you forgot, generous, neighborly, essentially what californians call the ” midwest nice.”
I think the beans turned green just to mess with you. They stay purple for everyone else. (Oh alright. They turned green on me too.)
Hi Greg!!
What a wonderful idea to trade produce!! Sounds like you got lots of wonderful goodies to play with!! I hadn’t thought to pair a bacon dressing with the beans but now that I think about it, it’s brilliant!! (Not innovative??? Nah!!)
Wow, had to search back to my food science class memories for this one — purple beans turn green when cooked because the heat forces the molecules which contain anthocyanins (which give the purple beans their color) apart and exposes the chlorophyll, turning the beans back to green.
Hmm.. something to keep in mind if you ever need a bit of “kitchen magic” to keep folks entertained! LOL!!