Corn Salsa

It’s that time of year; I’m running low on my canned salsa. We were having a quick and easy burgers and beers dinner and I wanted some salsa to pair with it. I wouldn’t say I’m stressing that my salsa supply is going low but I am aware of it. However, the one thing that I have forgotten a little about is that I froze a lot of corn this past fall from our favorite corn farmer! So, I decided to make some corn salsa with some other supplies I had in the fridge. I am really glad I did too … everyone loved the salsa and I with substituting this into the salsa rotation we should easily make it until it’s time to make some fresh salsa again.

I called it a salsa and salad because the kids ate it as their side dish like a small salad. I didn’t make it too spicy because I knew they would be munching it too (I had a pretty bland jalapeno). My kids do like some heat so it’s not entirely bland but I suggest you taste test it to get it to your heat liking.

Corn Salad

Makes 3 cups

2 c corn
1 avocado, diced
2 scallions, diced
1/2 c tomatoes, chopped
1/2 jalapeno, minced
1 T lime juice
2 T vegenaise (optional)
1 T cilantro, chopped
1/2 t salt
1/2 t coriander
1/4 t pepper

Mix all ingredients together. Salt & pepper to taste.