Tuesday, August 5, 2014

Sweet Corn Salsa

If you were to ask a cross-section of farmers market patrons, you would likely get two general responses on how they shop the market. Some go with lists which they seldom deviate from, while others peruse the stalls and buy whatever looks goods. I am a combination of both, usually going with  a list but not afraid to try something new.

Last Saturday, I was there with my friend who shops the market completely differently from the way I do. Her approach has nothing to do with shopping at all. Instead, the first thing she does is get in line at the burrito stand - for a breakfast burrito topped with her favorite fresh, corn salsa. Such has been her ritual for a number of years she also knew that you can purchase containers of this delicious salsa, and if it is not out on the counter, you just have to ask.

It is corn season in the midwest and you can get some of the sweetest corn at the moment at farmers markets throughout the twin cities And I am certain this is what makes the salsa so good at that burrito stand. Fresh, local, sweet corn. This, of course, inspired my recipe here. And don't forget to try it with some scrambled eggs for breakfast.

Sweet Corn Salsa

2 tbsp vegetable oil
juice of 1 small lime
1 tsp agave
1 garlic clove, minced
salt and pepper
4 ears of cooked, sweet corn
1 cup of diced tomatoes
1 small onion, diced
2 jalepenos, seeded and diced
2 tbsp minced cilantro

1. Whisk together the first five ingredients.
2. Remove the kernels of corn from the cobs and add, along with the remaining ingredients to the dressing. Combine well. Top with extra cilantro, if desired, before serving.

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