Corn Salsa

So...

after the chaos that was my life last week, I think things are finally starting to slow down... hopefully.

I still have no kitchen, which I guess isn't really a shocker to anyone except me who thought that you could totally renovate an entire house in only like three days.  I was apparently very wrong.  So,  we've been eating either snack foods or takeout, neither of which make me too happy.

I mean, it's hard to keep your self-esteem up when your belt is crying for help.

I so cannot wait to cook a vegetable on my new stove.  And, that is the last time you'll ever see me type those words, so enjoy.

The other night, we headed out to Chipotle (again) for dinner.  Usually, I get the same burrito every time, but I was curious about switching some stuff up.  For one, I was pleasantly surprised that the steak was just as tasty as the chicken that I normally get.  And I also traded my salsa verde for corn salsa.

Good idea.

Now, I like any kind of salsa, really.  But, this corn salsa was sweet and hot and completely unlike other salsas I've tried or made.  Like, the kind of salsa I could eat alone with a fork.

I may have eaten this recipe alone with a fork.

Don't judge me.

Anyway, I strongly recommend this salsa next time you're cooking up a little Mexican fare and decide to add in some sweet heat.  In fact, I may use this recipe instead of plain canned corn in some of my other recipes to see how it might enhance the flavor.

While I do that, you take this recipe and get to work in your own (fully operational, I hope) kitchen!



Corn Salsa

2 cups frozen corn
1 jalapeno, seeded and minced
1 poblano pepper, seeded and minced
1/4 cup red onion, minced
1/4 cup lime juice
3 tbsp fresh cilantro
Salt & Pepper to taste


Combine all ingredients in a bowl and mix together.