Fall Recipes: Corn Salsa, Shredded Chicken For Tacos, Pickled Radishes

When I was very small, my grandparents lived in Olathe. I remember days of corn shucking, cutting, bagging, freezing. Olathe sweet corn is so sweet and juicy that we just ate it raw, right off the cob. Trying to eat it without my two front teeth, with great effort, was worth it. I’m sure I was a mess.

I love harvest time in Western Colorado. We are so fortunate to live where we do, and thankfully, with modern technology, we can preserve the flavors of the harvest for a long time. I encourage everyone who lives here to visit farmers markets for access to great produce, as well as call or research the local CSU extension office to learn how to safely preserve all of the local food that is produced in our area. You, too, can enjoy Palisade peaches in February and Olathe sweet corn in April.

Whether it is fresh, pressure canned or frozen, Olathe sweet corn, at any time of year, is a great way to celebrate my Western Colorado roots and remember my grandmother and the blue house you can see from the highway in Olathe.

Corn Salsa

2 cups Olathe sweet corn, off the cob (fresh or frozen)

1 small red onion, diced

2-3 jalapeños or serrano peppers, minced

1 small red tomato, diced

¼ cup lime juice

Cilantro, finely chopped (optional)

Salt to taste

1. Combine all ingredients and refrigerate for at least two hours. Serve chilled with chips or on tacos.ence.

Shredded Chicken for Tacos

2-3 lbs chicken breasts or thighs

2 Tbsp ground chile guajillo (or other chili powder)

1 Tbsp ground cumin

1 onion, diced

1 garlic clove, minced

1 tsp Mexican oregano

2 Tbsp olive oil

2 tsp salt

1. Place thawed chicken in a slow cooker with other ingredients. Cook four hours on high or eight on low. If chicken gets dry, add 2-3 tablespoons of chicken broth or water, as needed.

2. Remove skin and bones. Shred. Serve on tortillas. Garnish with a choice of salsas, cilantro and radishes, if desired.

Pickled Radishes

½ cup white vinegar

½ cup water

2 tsp salt

1 clove garlic, sliced

6 black peppercorns

6-8 radishes, well washed, greens and small roots removed, sliced

1. Combine ingredients in a ceramic bowl. Cover with plastic wrap and let sit at room temperature for two or three hours, then refrigerate overnight at minimum.

2. Keeps for about a week in the fridge. If using red radishes, the color may fade and seep into the brine. You can also multiply the recipe and water bath process in jars. Good for salads and tacos.

Photos of Corn Salsa and Shredded Chicken for Tacos by Cat Mayer. Photo of Pickled Radishes by Kitty Nicholason.

Originally published in the Fall 2022 issue of Spoke+Blossom.