Summer Sweetcorn Jalapeno Salsa

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From savory to sweet, this is another example of me not letting go of summer.  I felt the first chill of the season and as much as I loathe being overly hot, I am juuuuust not ready for the chilly weather.  Fall I can handle, it’s winter I’m not ever really inviting into my house.

Anyhow, sweetcorn is just another savory summer bounty that should be taken advantage of in all forms.  In my hometown, we have a sweetcorn festival every Labor Day, complete with unlimited free corn on the cob, corn eating contest, and even a Sweetcorn Queen (no it’s wasn’t me, ever).  The takeaway from the festival seems to always be that we should full out embrace the ending of summer and stuff our faces with every single thing that signals summer and its gifts.

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Starting with this salsa! The bounty of my home garden and the corn that is growing out of every farmer’s ears combines to create a fresh, spicy combo that can double as a dip or a topping for a burrito bowl (beans+veggies+this salsa=heeelllo dinner!).  Customization is perfect for this as well, between changing out the lemon juice for lime juice or swapping out the jalapenos for different types of chilies, as long as the corn is at the party, it’s all good!

It’s s short week my friends, let’s power through!

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Summer Sweetcorn Jalapeno Salsa

Ingredients

  • 2 cups corn (sweetcorn preferred)
  • 1 jalapeno, chopped
  • 2 tablespoons parsley, chopped
  • Juice of 1/2 lemon
  • 1 small green pepper, chopped
  • 2 cloves garlic, finely chopped
  • salt and pepper to taste

Instructions

  1. In a medium bowl, combine corn, jalapeno, parsley, lemon juice, green pepper, and garlic. Mix to combine and season with salt and pepper to taste.
  2. Yields 2 1/2 cups salsa
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Comments

  1. says

    The dish reminds me of firecracker corn, from Isabel’s Cantina cookbook (she also opens a restaurant in Oregon). The combinations of jalapeños and corn are yummy, plus lovely garnish in tacos.

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