Fresh Corn Salsa With Grilled Beef Knockwurst

Total Time: 58 mins Preparation Time: 50 mins Cook Time: 8 mins

Ingredients

• 8 ears corn (fresh corn)
• 1 red bell pepper (small diced)
• 1 orange bell pepper (small diced)
• 3 serrano peppers (small diced)
• 1/2 cup red onion (small diced)
• 3/4 cup cilantro (minced)
• 1 tablespoon fresh garlic clove (minced)
• 1/3 cup seasoned rice vinegar
• 1 teaspoon fine sugar
• 2 tablespoons dijon mustard
• 1 whole bay leaf
• 4 tablespoons fine sea salt
• 2 tablespoons pepper
• 1/4 cup olive oil
• 8 knockwurst (hebrew nationa kosher beef knockwursts)

Recipe

• 1 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.
• 2 place corn in a ice bath to cool down for 3-4 minutes. cut kernels from cobs and place in a bowl.
• 3 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.
• 4 peel skin from roasted peppers, cut peppers in half and remove seeds. add diced peppers, red onion, cilantro and garlic to corn.
• 5 in a medium saucepan add vinegar, sugar, mustard, bay leaf and whisk. bring vinegar to a slow boil and reduce sauce by half; about 6-8 minutes. stir sauce to prevent from burning. season with sea salt and pepper. remove sauce from heat and fold into corn.
• 6 stir olive oil into salsa and cover with plastic. chill fresh corn salsa for 30 minutes.
• 7 let corn salsa come to room temperature before service. remove bay leaf. reseason to taste with sea salt and fine black pepper.
• 8 grill jumbo hebrew national kosher beef knockwursts.
• 9 serve fresh corn salsa over the knockwursts.