The other day I was on the phone with my Mom and mentioned we bought some shrimp for dinner at the seafood market. She replied in her best Americanified Paul Hogan impression, “are you makin ‘em on the BARBEEE?!”
None of my family have made the journey Down Under yet, so besides what I tell them, Crocodile Dundee, Men at Work and Shark Week are what their impressions of this country are based on. No biggie.
Unfortunately, we don’t have a barbeque to throw shrimp or anything else onto. We happen to have the tiniest balcony ever affixed to an apartment – so we won’t be making anything on the barbee until we get a place that can fit one. As soon as we do, I will be happy to perpetuate the stereotype.
Luckily! caramelizing corn kernels in a skillet with olive oil, salt, pepper and smoked paprika takes the flavor of this salsa to a new sweet/smokey/addictive level. Try it! It’s way better than boiling the corn and a tad easier than firing up the grill.
Grilled Corn Salsa
Makes 2 1/2 cups
- 3 ears of corn, kernels removed from cobs or 2 cups of frozen corn, thawed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- salt and pepper
- 1 small red onion finely diced
- 1 fresh jalapeno, deseeded and finely chopped
- 1/4 chopped coriander
- juice of half a lime
Over a medium high heat, heat olive oil in large pan or skillet. Add corn, paprika, salt and pepper.
Cook, stirring only once or twice for 5-7 minutes until the corn is golden. Take off heat and allow to cool for 10 minutes
Combine corn, onion, jalapeno, coriander and lime juice in a bowl and toss to combine. Serve with enchiladas, tacos, eggs, rice, etc.