Thursday, August 12, 2010

Fresh Corn & Tomato Salsa

Everyone seems to be in a canning state of mind. Everywhere I look people are canning their fresh vegetables from their garden or local farms planning for the winter.

All I can do is eat this fresh produce. I'm a little like the grasshopper who played around all summer and then had nothing for the winter. But I just can't help it. While I love the idea of canning I just can't seem to have any leftover after my 'mater sandwiches, salads, salsas and relishes...And the best part is that cooking in the summer is just so easy. The produce speaks for itself.

I made a wonderful corn salsa for a side dish for dinner one night and then added the leftovers to some scrambled eggs the next morning...

See what I'm saying? Easy... I'm starting to have newfound respect for the grasshopper. But we'll see how it goes come December...

Easy Corn Salsa
2 cups fresh corn kernels
1 large heirloom tomato diced
2 small green heirloom tomatoes diced
2 tbsp chopped fresh basil
olive oil
4 tbsp apple cider vinegar
salt and pepper to taste

In a bowl add the vinegar. Drizzle olive oil into the vinegar while whisking until it emusifies and comes together. Salt and pepper to taste. Add the corn, tomatoes and basil and toss until coated. Check for season. Use as a side dish or in scrambled eggs for breakfast or as an addition to a salad. Then figure out a plan for winter.

1 comment:

  1. What a gorgeous salas. It looks and sounds delicious. I'm also sending belated but sincere good wishes on your anniversary. I hope you have a wonderful day. Blessings...Mary


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