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The town of Olathe’s population will swell 1400 percent on Saturday, August 2, when it hosts the annual Olathe Sweet Corn Festival. But you don”t have to head to Olathe to enjoy sweet corn — Colorado annually produces more than 130 million pounds of it, and it’s now in local grocery stores and at farmer’s markets across the state.
You don”t have to eat it on the cob, either. Here’s a recipe for Pasilla Corn Salsa, created by Chef Jason Morse of Valley Country Club in Aurora:
1 Pasilla peppers, stemmed
6 ears sweet corn, cooked, cut from cob, drained
12 leaves cilantro, chopped
1/2 small red onion, minced
12 cloves garlic, minced
kosher salt to taste
ground black pepper to taste
2-3 ounces balsamic vinaigrette
2 ounces agave
Soak peppers in hot water for thirty minutes, remove seeds, chop fine. Place all ingredients into a stainless steel mixing bowl and mix well. Serve.
For more corny recipes, go to the Colorado Department of Agriculture’s website.
