Smoky Red Pear and Grilled Corn Salsa

USA Pears are back in season, and this unique late summer salsa is the perfect way to show them off! Adding a few pinches of cumin lends the salsa a gentle smokiness which balances the honey-sweetness of the pears. Serve this salsa with your favorite tortilla chips or use it to generously top grilled chicken or pork.

red pear salsa
Ingredients
2 ears of corn, shucked
1 tsp. neutral flavored oil, such as grapeseed
½ a medium sweet onion, small dice
1 jalapeno, seeded and finely minced
2 firm ripe red USA pears, such as Starkrimson or Red Bartlett
1 lime (for zest and juice)
¼ tsp. ground cumin
¼ tsp. sea salt
2 Tbsp. chopped fresh cilantro

Directions
Preheat your grill to medium. Drizzle the oil over the corn and rub to coat with the oil. Once the grill is hot, cook the corn for about 15 minutes, turning occasionally, until hot and blistered in spots. Set the corn aside until cool enough to handle. Once cooled, cut the kernels from the cobs using a sharp knife. In a medium bowl, combine the corn, sweet onion, jalapeno, and pears. Zest half of the lime and add it to the salsa, then halve the lime and squeeze the juice over the ingredients. Add the cumin, salt, and cilantro, and gently toss to coat. Transfer the salsa to a bowl and serve.

Prep time: 35 minutes
Yield: 3 cups salsa

About Hilary

I'm a personal chef and recipe writer here as well as at tummyrumblr.com. I grew up in Oregon where I ran, hiked, looked out over great distances, and fell in love with all of the beautiful produce this great state has to offer. I've worked as a caterer, a farmer, a pizza tosser, a line cook, a dishwasher, and a cooking school instructor. I'm thrilled to be writing for USA Pears because it gives me the opportunity to learn much more about all of the different and distinct pear varieties that are grown here in my favorite part of the world.

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