Fresh Corn Salsa With Grilled Beef Knockwurst Recipes

Steps:

• Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

Steps:

• Cut corn from cob and place in pan with jus enough water to cover.
• Bring to boil and cook about 5 minutes.
• Drain.
• Mix in remaining ingredients and chill.

Steps:

• Add 3-tablespoons fine sea salt to a pot of water and bring to a full boil. Add corn and blanch. Cut kernels from cobs, place into a glass bowl.
• Add roasted peppers, red onion and fresh cilantro to salsa. Season with fine sea salt and fresh ground black pepper.
• In a medium saucepan add bay leaf, vinegar, fine sugar, mustard, minced garlic, bring to a boil and reduce to a simmer for 10-12 minutes. Stir sauce to preventt from burning. .
• Fold sauce into corn, season with salt and pepper to taste. Chill Fresh Corn Salsa for 30-minutes. Bring salsa to room temperature for 30- minutes before service and remove bay leaf.
• Grill Jumbo Hebrew National Kosher Beef Knockwursts.
• Serve Fresh Corn Salsa over grilled knockwursts with a side of Potato Salad.

Steps:

• In a large pot of cold water add 3-tablespoons fine sea salt and bring water to a full boil. Cook corn for 5-7 minutes; do not oover cook the corn.
• Place corn in a ice bath to cool down for 3-4 minutes. Cut kernels from cobs and place in a bowl.
• Roast peppers over an open gas flame for about 5-7 minutes. Place peppers in a brown paper bag and let rest for 5 minutes.
• Peel skin from roasted peppers, cut peppers in half and remove seeds. Add diced peppers, red onion, cilantro and garlic to corn.
• In a medium saucepan add vinegar, sugar, mustard, bay leaf and whisk. Bring vinegar to a slow boil and reduce sauce by half. Stir sauce to prevent from burning. Season with sea salt and white pepper. Remove sauce from heat and fold into corn.
• Stir olive oil into Salsa and cover with plastic. Chill Fresh Corn Salsa for 30-minutes.
• Let Corn Salsa come to room temperature before service. Remove Bay Leaf and season with sea salt and fine black pepper.
• Grill Jumbo Hebrew National Kosher Beef Knockwursts.
• Serve Fresh Corn Salsa over the knockwursts.