I’ve been a bad blogger, I know. It’s been a little busy around here, between the working, and the driving, and a couple rounds of visitors, and planting my Spring garden. I’ll try to do better, and I have a thing or two saved up that I can post, but I make now promises.
My sister sent me this recipe, and I made it several weeks ago. That was approximately two weeks before I went to the Farmer’s Market and saw this –
I will definitely have to make this again now that there is fresh corn, perhaps even grill the corn first. But when I made this the first time I just used frozen corn and it was easy and still nothing to scoff at in the deliciousness arena.
4 ears of corn, or about half a bag of frozen corn
1 red onion
2-3 cloves garlic
1-2 Jalapeno peppers
4 Roma tomatos
about 1/4 cup Cilantro, really however much you like
2 tablespoons Vinegar ( I used white wine vinegar because that is what I had)
Salt and Pepper to taste
Slice the kernels off the corn into your pan with a little olive oil, and heat until the kernels soften and get a little translucent (or grill the corn and then cook for a shorter time). Dice the onion and pepper and throw it in with the corn. If you like a little more heat you can leave these raw. Dice the tomatoes and avocado, and mince the garlic and cilantro. Throw it all in the bowl, mix in the corn and onions, and then squeeze the lime over it all. Finish with the vinegar, and then add salt and pepper to taste.
We used this to liven up a fast black bean and rice burrito, and boy was it good. And its so healthy, just lots of veggies, so you can really pile it high and not even feel bad! This will definitely be making several more appearances this summer.