Summer Corn-Tomato Salsa
As most of you know by now I frequent the farmers market at least once if not twice per week, every week. There are some weeks when I arrive home with overflowing bags of luscious produce and other weeks when I come home with just staples such as onions and potatoes. Either way, I feel wonderful eating those fruits and vegetables, I love supporting local small farms and I enjoy seeing the beautiful bounty on my counter when I unload my bags.
This time of year is one of those times when I should bring a wheelbarrow with me to help carry the amount of produce I come home with! Berries are abundant, peaches are dripping with their honey essence and the tomatoes are vibrant with their sweet flavor and beautiful shades of purple, red, orange, yellow and green. The tomatoes are especially good. Naturally sweet I could almost eat them like an apple! They are just so wonderful in any way you use them, but I want to share with you a simple salsa recipe.
This recipe highlights the tomato very simply. In a salsa, lightly seasoned with lime and salt. And how nice of the tomatoes, they invited a few other friends to come mix and mingle in the salsa-corn, jalapeno, zucchini and red onion. What nice tomatoes!
I do hope you enjoy this recipe as much as I do. I love to eat this as a snack, even add a diced avocado and black beans and eat it as a salad, or add some cooked quinoa with a touch more lime juice, olive oil and some toasted almonds. Yum! Even though I dub this a “salsa” it is so versatile! So, play around with it and find your favorite ways to make this a new staple during high tomato season.
Summer Heirloom Tomato and Corn Salsa
- ½ red onion
- Approximately 2 pounds summer heirloom tomatoes
- 1 medium zucchini
- 3 ears corn, kernels shaved off the cob
- 2 garlic cloves
- 1 jalapeno
- ¼ c. minced fresh basil
- ¼ c. minced cilantro
- juice from 1 lime
- 3 T. olive oil
- salt, to taste
DIRECTIONS
- Dice the red onion very finely and place in bowl. Cover with cold water and set to the side.
- Cut the tomatoes and zucchini into very small dice (about half the size of your thumbnail) and add to a large bowl.
- Add the corn kernels to the bowl.
- Grate the garlic clove over a rasp/zester and add to the tomato-corn mixture.
- Cut the middle out of the jalapeno and finely dice the pepper. Add to the bowl.
- Add the fresh basil, cilantro, lime juice, olive oil and a pinch of salt. Mix gently and allow to sit at room temperature for at least 1 hour or wrap with plastic and place in the refrigerator until you are ready to use (keep this in the fridge for up to 4 days, after about 2 days though I recommend draining the liquid from the bottom and stirring to combine).
- Taste again before serving as you may need to add additional salt before serving.
happy, healthy eating! ~kendra
