Today, I am exhausted, but attempting to get things done. I have a bottle of cold brew just waiting to be open and made into an iced latte. That might just have to happen. Soon.
oOne of the best parts of living in the Central Valley is the fresh produce, especially summer produce. It's a nice exchange for the heat. We have so many farmer's Markets it's awesome. But, the coolest part is CSU Fresno is quite literally down the street and they are BIG on Agriculture (it is the Central Valley, of course!). One thing that they have mastered is their corn. People wait in LONG lines when it first makes its debut at the farm store. I have stocked up throughout the summer and have froze several bags full. I kind of feel like a squirrel saving acorns for winter. I managed to get some ears on Thursday before they were gone for good. I was so excited. So, today, I cooked them up and got them ready to freeze.
Small Batch Corn Salsa
note: I do not measure when I make this, so I am estimating it here. It really is all about taste and making it just how you like it.
1 - 2 cups of corn, cooked
1/4 cup chopped red onion
1/4 cup chopped cilantro
1/2 Jalapeno, seeded and diced
salt, to taste
lime juice, to taste
Put all ingredients in a bowl and toss together. Try not to eat it all. Chill covered until ready to serve with tortilla chips or your family's taco night.