This recipe started as an idea for a salad. My salad “testing” often happens during lunch – I experiment with a variety of veggies, usually a concoction of whatever I happen to have around. When I come across an especially good combo, I save the idea and make it again later to shoot for a post.
The afternoon I sat down to eat the salad-version of this, I was sure it would be a winner. Corn, peppers, cucumber, tons of lime… an easy recipe to use up tons of late summer produce. Well it turned out to have a little too much lime, (something I never thought was possible). As I ate my overly-tart chopped salad I realized it was more of a salsa… that it would be better served as a condiment rather than eaten straight out of the bowl.
Yep, it was. When I made it a second time it was much better with chips and even better with grilled portabello tacos. I can also see it being tasty atop fish or meat if you’re looking to spice up your summer grilling.
- 2 ears of corn
- ¼ cup chopped cucumber
- ¼ cup chopped red bell pepper
- 1 serrano pepper, thinly sliced
- ¼ cup chopped scallion
- 2-4 tablespoons fresh lime juice
- 2 teaspoons olive oil
- drizzle of honey or agave
- salt & pepper
- diced avocado
- chopped fresh cilantro
- ½ teaspoon chili powder
- Slice corn kernels off the cob. Next, using the back of your knife, scrape the cob to get some of the leftover corn pulp. (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.