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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn & Jerky Salsa Recipe

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This recipe for Corn & Jerky Salsa is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ears corn
1 oz. beef or venison jerky, diced (about 1/3 cup)
1/3 cup warm water
1 1/2 teaspoons olive oil
4 Tablespoons diced white onion
1 dried New Mexico green chile (chile pasado) stemmed and ground with seeds
1 Tablespoon roasted garlic, minced
1/4 teaspoon salt
Directions:
Directions:
Cut the corn kernals from the cobs with a charp knife (about 2 cups). Heat a large, heavy-bottomed saute pan or skillet over high heat until almost smoking. Place no more than 2 layers of the corn kernals in the pan at a time, and dry roast for 4-5 minutes until smoky and dark, tossing contininously.
Rehydrate the jerky in the water for 2 minutes or until softened. Pat dry with paper towels, and reserve 3 Tablespoons of the water.
Heat the oil in a saute pan and saute the onion over medium heat for 5minutes or until translucent. Transfer to a mixing bowl. Add the corn, jerky, reserved jerky water, and the remaining ingredients, and thoroughly combine.
Serving suggestions: With chicken or eggs
Number Of Servings:
Number Of Servings:
About 2 cups
Personal Notes:
Personal Notes:
Cindy is the daughter of Sr. Lt. Elaine Verrill

 

 

 

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