"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Corn & Jerky Salsa Recipe

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This recipe for Corn & Jerky Salsa, by , is from New Gloucester Fire Rescue Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Hurdle
Added: Sunday, December 14, 2008

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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