Sometimes the biggest mistakes in the kitchen can lead to the greatest creations. Last week, I chopped up some veggies I had on hand and tossed them with tons of lime for what I thought would make a perfect lunch salad. As it turned out, it was a little too much lime (which I never knew to be possible),and as I ate my overly-tart chopped salad, I realized it was more of a salsa. And at the very least, it needed some salty chips to balance it out. I made it again later and served it with grilled veggie tacos and avocado slices. Then again, using it to top some salad greens with crumbly cheese. This stuff is the perfect summer salsa, and since it’ll keep for a few days in the fridge, it’s an easy thing to keep around to spice up any simple meal. Keep reading for the recipe!
Serrano & Corn Salsa
Ingredients:
- 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
good (not pictured) additions:
- diced avocado
- chopped fresh cilantro
- 1/2 teaspoon chili powder
- diced mango
Instructions:
- 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).
- 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.
photos & recipe: Love & Lemons
Fresh corn at this time of year is the best. I’d love to sit on my deck and eat this– with a cocktail too, of course!
–Anne
http://www.aasquaredblog.com
this looks delicious! such a great recipe to make during the last days of summer 🙂 thanks for sharing!
http://www.apartment-wife.com
thanks! I just love late-summer produce, so spicy and delicious 🙂
Yummy!! This looks delish!! I think I’ll be making this for a party this weekend!!
xo
Rachel
yay, hope you like it!
I have so many peppers I don’t know what to do with them! Same goes for the sweet corn…my husband is a farmer so we have an abundance of it. I usually make plenty of salsa, but I’ve never added honey/agave nectar so I’ll have to try it with that addition!
I can (almost) relate, I’m not married to a farmer but I have so many peppers these days! I like to add a bit of honey/agave to balance the acidity a bit. (unless I’m adding mangoes or something else sweet). Let me know what you think if you give it a try…
Love that you inadvertently made salsa!! I shop at the farmers market and make some sort of salsa variation every weekend . . . . sometimes with mango, sometimes with loads of chillies. It’s so great for salads and dinner toppings throughout the week.
pressedwordsat.wordpress.com
xo ali
🙂 I usually squeeze lemon on my throw-together salad, that day I just happened to only have limes and it was a bit over the top :). Mango would be great in here, I think I’ll add it to the recipe options, thanks!
Looks, yummy, I love a lot of lime in salsa and guacamole.
me too, the more lime the better 🙂
Looks good! I love when a cooking mistake turns out to be something delicious.
mmm, this looks delicioso. thanks for sharing. know i’m gonna be swinging by the market after work today and maybe pick up some cold beers for this tonight while cooking dinner. happy friday!