Corn Salsa
If summer had a flavor, this would be it. I was craving some sort of corn salsa so I tossed this together and can’t get enough. The corn gives the perfect burst of sweet freshness that's complemented by garden tomatoes, fresh herbs, and a light and tangy sauce.
What you'll need: Makes ~2 cups
5 ears of corn on the cob (or 2 cups of frozen corn)
1 tsp salt
1 tsp cumin
1 tsp chili powder
1/4 cup red wine vinegar
1/4 cup light olive oil
1 small red onion, diced
10 oz cherry tomatoes, diced
1 jalapeño, seeded and finely diced
1/4 cup parsley, finely chopped
feta cheese crumbles
1/2 lime, juiced
How to make it:
Shuck and boil the cobs of corn in a large skillet with a hefty pinch of salt for about 8-10 minutes. Once bright yellow, take it out to cool. Then cut the kernels off into a bowl and discard the cobs. A tip is to place a small sauce-sized bowl face down with a damp paper towel in between the bowls. This will help keep the small bowl from slipping and moving around.
Next, make the dressing. Add in salt, cumin, chili powder, red wine vinegar, olive oil, and lime juice. I eyeball all of these ingredients, then taste and adjust if needed.
Dice up cherry tomatoes, red onion, jalapeño, and fresh parsley.
Toss this all together and top with Feta cheese.
Serve with corn chips and enjoy!
If you hold back and don’t eat it in one sitting, store it in the fridge for a late night snack.