I was very excited when Heather chose H is for Hearts of Palm for her Meatless Mondays A-Zchallenge .
And not just because I requested it.
I have loved hearts of palm since the minute I mistook them for string cheese* in a salad in Costa Rica–
*I swear. If you cut them the right way, they seriously look like processed mozarella.
—but I have really only ‘cooked’ with them once, to make a Hearts of Palm + Zucchini ‘Ceviche ‘ Salad.
The inspiration for this recipe was Bobby Flay’s Roasted Corn Salsa, which my aunt, Madeline, made–to much acclaim–over the Fourth of July in Wisconsin .
it's mixed it with about a hundred other things on this plate, but i promise it was pretty on its own
I was somewhat fixated on the concept of roasting frozen corn, as it was not only delicious, it put me in the mind of a long lost* Roasted Corn + Black Eyed Pea Salsa recipe I loved involving the same technique. *long lost [adj.] not on myrecipes.com with the rest of the Cooking Light archives, for reasons no one can determine, but can be found on the internet if you look hard enough (or just google “Cooking Light roasted corn black bean salsa”)
So I wanted to remake the Roasted Corn Salsa, but add the special intrigue of the completely undervalued--and underutilized–hearts of palm.
It also uses tomatillos, which are like tart green tomatoes. Dressed in a superhero cape husk.
I think the original recipe used oil, but I focused on lots of cilantro and lots of lime.
The honey bear was so excited to be included, he flipped out. (Hee hee hee )
If you know me, you know I have a strong internal issue and conflict with calling this salsa.
This is notsalsa . It is pico (de gallo).
But you can eat it with chips.
And you can put it on a yummy salad with salmon.
Or you can just eat it on its own.
Yet calling it Hearts of Palm and Roasted Corn Salsa[Slash] Salad [Slash] Pico De Gallo seemed a little wordy.
Even for me.
Hearts of Palm and Roasted Corn Salsa(Makes…a lot.)
16 oz. frozen sweet white corn, thawed
14.1 oz. can hearts of palm, drained and chopped
1/4 cup chopped fresh cilantro
1/2 cup tomatillo, finely chopped
1/2 cup red onion, finely chopped
1/4 cup fresh lime juice
3 Tbsp. finely chopped, seeded jalapeno
salt and pepper, to taste
Spread corn out on a baking sheet coated with cooking spray.
Bake at 350 degrees for about 30 minutes, stirring occasionally, or until the corn starts to brown.
While corn cooks, combine remaining ingredients in a large mixing bowl.
Allow corn to cool slightly–mostly so you don’t burn yourself when you cannot resist eating it straight from the bowl–before adding to the mixing bowl.
(As with most things, this tastes great immediately, but even better after a few hours, or the next day.)