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Author Notes: Fresh corn is mixed with red pepper & garlic to create a simple, tasty Fresh Corn Salsa. Immensely versatile, I showcase this salsa as a sauce over Savory Crepes. While the salsa recipe and its combination with crepes is completely my own idea, the crepes recipe is adapted from Dorie Greenspan's Around My French Table. I took a bit of sugar out and added some sesame oil to her classic crepe recipe in order to create a savory dish. This dish is perfect for late spring and summer. —DenaTBray
For the salsa:
- 4 cups fresh corn kernels
- .5 small red onion, peeled & cut into slivers
- .5 small red pepper, rinsed seeded & cut into slivers
- 2 cloves fresh garlic, finely minced
- .5 cups fresh lemon juice
- 1 tablespoon sesame oil
- handful fresh chives, rinsed and snipped into small pieces
- Heat a small pan of water to a boil. Add the corn kernels, then immediately drain the corn in a colander at the sink. Cover kernels with cool water, drain, and allow to air dry or dry with paper towels.
- Place the prepared corn kernels in a medium-sized mixing bowl. Add the onion, red pepper, and garlic. Toss the ingredients together. Add the lemon juice and sesame oil. Add the snipped chives. Toss one more time.
- Set aside while you prepare the crepes.
To prepare the crepes and serve:
- 1 tablespoon granulated sugar
- finely grated zest of one lemon
- 1 pinch salt
- 2 large eggs
- .75 cups whole milk
- 3 tablespoons sesame oil, plus a little more for the pan
- 1 tablespoon white wine
- .5 cups all-purpose flour
- .5 cups cup melted butter, ghee or sesame oil, warmed
- .5 cups fresh pea shoots
- .5 cups radish greens
- Put the first six ingredients into a food processor or blender. Blend together thoroughly. Whisk in the flour. Pour the batter into a glass jar or pitcher. Cover and allow to rest a few minutes.
- When ready to cook the crepes, uncover the batter and whisk it again to assure there are no lumps.
- Place an 8-inch round crepe pan on the stovetop and add a bit of sesame oil, just enough to coat the pan. Heat the pan over high heat.
- When the pan is hot, pour a few spoonfuls of batter into the pan. Lift it and swirl the batter to coat the pan evenly. Put it back on the stovetop and cook until the top of the crepe is set, about one minute. Run a spatula along the edge of the crepe, then carefully flip the crepe using the spatula or your fingers. Cook until the underside is golden brown, about one minute more.
- Transfer the cooked crepe to a clean cutting board. Cover with a tea towel to keep it warm while you continue to make the crepes, repeating the above steps. You should have enough batter for 8 crepes.
- When ready to serve, fold each crepe in half. Place 2 crepes on each of 4 dinner plates.
- Drizzle the crepes with the melted butter, melted ghee or heated sesame oil. Top the crepes with the corn salsa, dividing it evenly between each plate. Sprinkle decoratively with pea shoots and radish greens.
- Serve and enjoy.
- This recipe was entered in the contest for Your Best Recipe with Corn