I haven’t shared any recipes for a while because honestly I haven’t been cooking much. Between vacation a few weeks ago, work travel, tons of weekend family activities, and just keeping up with daily life, I have only cooked a handful of meals in the past month!!! So now that Summer is winding down, I was thinking it might be fun to make a fresh and easy salsa this weekend to munch on while painting my master bathroom – yes, I’m finally able to work on that!
I found this one for Serrano and Corn Salsa via Camille Styles’ blog, and it looks fabulous! Think I’ll give it a whirl.
2 ears of corn
1/4 cup chopped cucumber
1/4 cup chopped red bell pepper
1 serrano pepper, thinly sliced
1/4 cup chopped scallion
2-4 tablespoons fresh lime juice
2 teaspoons olive oil
drizzle of honey or agave
salt & pepper
1.Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (you should get about 1 tablespoon per cob). 2.Mix everything together. Let chill in the fridge for 20 minutes or up to a day. Taste and adjust seasonings. This is great served with chips, on tacos, on salads, or on grilled fish.