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 2^nd 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 2^nd grader. 

Ingredients: 

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.