Sweet Corn, Hatch Chile, and Bacon Salsa ~ this delicious appetizer can also be served alongside grilled chicken, meats, and fish ~ spoon it on tacos, too!
4 ears of corn
6 green onions (thinly sliced)
8 slices of thick cut bacon, cooked until crisp, then chopped or crumbled into small pieces
3 hatch chiles, roasted, peeled, and finely chopped (see instructions below)
1 bunch fresh cilantro
juice of limes
salt and fresh cracked black pepper
Put the chilies on a baking sheet and set the pan on the rack closest to the broiler flame. Broil on high for about 10 minutes, or until the chilies are blackened. Put the hot chilies in a zip lock baggie and let steam for 15 minutes. Remove the peppers and peel away the skin. Finely chop the flesh, and put in a large mixing bowl, seeds and all.
Wrap the ears of corn in a clean kitchen towel and microwave for 3 minutes. Remove the husks and silk and rinse with cold water to stop the cooking. Dry.
Remove the corn kernels with a sharp knife and add to the bowl. Add the green onions and bacon.
Remove the cilantro leaves from the stems and chop them finely. Add the cilantro to the bowl, along with the lime juice. Toss well, and season to taste with salt and fresh cracked black pepper.
Refrigerate the salsa until ready to use.
View the recipe instructions at The View From the Great Island