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

Pear Salsa

The sun is shining! Portlanders are rejoicing—we’re feeling Spring in our step, an extra twinkle in our eye as we wake up after the sun and leave work while it’s still in the sky. But that’s today. It could change tomorrow. And back before this long-lost friend came out from the clouds, back when it was still gray and drizzly, I threw together this pear salsa from Mark Bittman to spice up my meals.

It was delicious with tortilla chips and with shredded chicken. It’s incredibly versatile, in fact; I’m sure it would be delicious with other fruit (maybe added halved grapes or diced mango) or used in other savory dishes (atop fajitas or avocado halves). I also loved that it called for unripe pears, because a). they were much easier to uniformly dice for photography purposes, and b). I was impatient. I wanted to make that salsa when I wanted to make it.

Without further ado, here’s the simple recipe:

Ooh, this would also be perfect for celebrating Cinco de Mayo! Fiesta!