Roasted Corn and Pomegranate Harvest Salsa -The one that did not make it
I created this recipe, or at least a version of this Roasted Corn and Pomegranate Harvest Salsa over five years ago. Funny, how we turn to the same foods right around the same time of the year.
As I update this recipe, I miss my brother. I somehow expect him this time of the year, maybe because it is time for family.
Reflections and a Simple Dish
Today is one of those days that you enjoy, after a day well spent and savored. This is because of a lot of prepping and super busy week to make things flow. Today is a perfect evening, with no major disasters. Just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.
Opportunities for New Recipes
Thanksgiving also offers me the opportunity to find recipes. Especially condiments that become a part of my household table forever. This particular salsa is late to the table. These late additions are very commonplace in my house.
A Thanksgiving Routine and this Harvest Pomegranate Salsa
I tend to start cooking a day or so early and start stocking the refrigerator and often forget a thing or two when the dinner is actually served. The salsa which did not make it to the table has since been a part of quite a few dinners, both for company and just us. If I stop by Trader Joe’s I often pick up a package of their frozen fire roasted corn, which works especially well in this recipe. The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast.
Other fusion fall flavors include my harvest latkes and mango corn and avocado salsa.
So tell me, do you have items on your menu that sometimes do not make it to the table?
A salsa or an Indian style harvest chaat, that is crunchy, bright and full of life.
Ingredients
- 1 cup frozen corn kernels (thawed)
- 1 firm persimmon
- ¼ cup cranberries
- ¼ cup pomegranate seeds
- ¼ cup blanched raw unsalted peanuts
- 1 red onion, peeled and diced
- 1 serrano chili, minced
- 1 lime halved
- 1 tablespoon chaat masala (homemade or storebought)
- 2 tablespoons chopped cilantro leaves
- 1 or 2 tablespoons sev or chickpea flour noodles.
Instructions
- 1. In a large mixing bowl add in the corn kernels.
- 2. Dice the persimmon and half the cranberries and add to the mixing bowl.
- 3. Stir in the pomegranate seeds and stir in the peanuts and red onion with the chili.
- 4. Squeeze in the lime juice, mix in the chaat masala and cilantro leaves. Garnish with the sev just before serving.