Monday, May 5, 2014

Corn and Tomato Salsa

Happy Cinco de Mayo!  As if I need any excuse to eat chips and salsa.  But this was a good excuse to try a new salsa recipe.  For other Mexican food favorites, check out Salsa, Tomatillo-Avocado Salsa, Guacamole, Shrimp Ceviche Cocktail, Oven Baked Churros, Mexican Layered Dip, Cheater Pralines, and Queso Compuesto.  

Another tradition on Cinco de Mayo is to dance.  At the 2nd grade fine arts performance last week, Elizabeth, Andrew and their classmates did a lot of singing and dancing.  For the final song, somehow Elizabeth and Andrew managed to line up front row, center (with a favorite girl friend in between) which made it easier for me to video them both simultaneously (and it’s all about me).  Both kids knew the words, the motions, the steps – kicker was, Andrew was about a half step ahead of the beat.  He was having so much fun, he was so into it.  So dance a half beat ahead, sing at the top of your lungs, and enjoy the moment with the unreserved confidence, innocence and sincerity of a 2nd grader. 

Corn and Tomato Salsa

  1. 1 ½ c cherry tomatoes, quartered
  2. 1 c whole kernel corn
  3. ¼ c chopped red onion
  4. 2 T chopped, fresh cilantro
  5. 1 garlic clove, minced
  6. 1 jalapeno pepper, seeded and minced
  7. 2 T lime juice
  8. Salt and pepper to taste
  9. Tortilla chips

Stir together the first 7 ingredients (tomatoes through lime juice).  Season with salt and pepper to tase.  Cover and chill until ready to serve (up to 3 hours).  Serve with chips.

Notes: the original recipe uses frozen corn.  You can also cook fresh corn (remove husks and silks from corn, place in a large pot and cover with water, bring to a boil, remove and cool.  Cut kernels (carefully) from the cob or use your Kuhn corn zipper.  My favorite chips for salsa like this is Fritos Scoops.  

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