Happy Monday, friends! Welcome back!!
I am so excited to finally have the blog up and running for what I hope will be for good. I must admit, after the unexpected hiatus in May, followed by a brief comeback, and then an even longer hiatus in June, I had my doubts about whether or not I’d be writing to you all again. However, I guess absence really does make the heart grow fonder, and so here I am!
I also feel like I’m finally exiting the creative rut I’ve had over the past few months, which is likely aided by the fruit + veggie bounty summer brings. How can you not be inspired when new, fresh goodies keep ripening and appearing at the farmer’s market each week? And tomorrow, finally, we’ll be starting our CSA program again! We weren’t able to participate last month since I was out of town so much (more on that tomorrow), so I’m thrilled to have that weekly inspiration once again. Our first box this year is set to include kohlrabi, cabbage, turnips, cucumbers, onion, and dill. We’ll see what we actually end up with, but I’m already dreaming of spicy turnip and dill potato salad. Yum!
Fresh corn has also been in abundance around here lately, so I decided to pick some up and turn it into my favorite creation: salsa. I love having fresh salsa in the fridge because it’s such a versatile addition to most of the meals we make. Of course, that might be because Mexican food is constantly in rotation at our house, but whatever.
Recently, I’ve been using a lot of raw corn but decided to make use of our griddle to add a little extra punch to the corn. One of my favorite tricks to get the corn kernels off without making a disaster out of the floor + counter is to place a small bowl upside down inside a large bowl, and then place the corn on the bottom of the smaller bowl. If your bowls are the right size, when you cut off the kernels, they will all fall into the larger bowl–what a concept! It also helps you get all of the kernels off since you can reach the bottom of the cob more easily.
I’ve been adding this salsa to bean tacos, breakfast burritos, salad, or simply devouring it out of the bowl–pretty much any way I can get my hands on it!
Grilled Corn & Tomato Salsa
1 poblano pepper
2 ears corn
1 medium yellow tomato, deseeded and diced
1/4 red onion, diced
1/4 cup cilantro, chopped
1 lime, juiced
salt, to taste
Set oven to broil.
Place poblano pepper in oven and broil until skin is charred, about 3-5 minutes per side. Once charred, remove from oven and place in a paper bag for about 10 minutes, then carefully scrape off charred skin and dice.
Meanwhile, heat grill pan/griddle/grill over medium heat. Add corn and grill until cooked all the way through and slightly charred, if desired. Once cooked, remove from heat and cut off kernels.
In a large bowl, mix together the poblano, corn, tomato, red onion, cilantro, and lime, adding salt to taste. For best results, place salsa in the fridge for at least 30 minutes before serving.
Time: 15 minutes