Now, if you’re anything like me, you have those days when Chipotle is on your brain and nothing else will do. On those days, a giant guacamole-filled veggie burrito bowl is like fine dining. Now, I’ve been able to master making the burrito bowl at home, for the most part. I know how to cook up the veggies, add the beans, throw in some delicious guac (although, let’s be honest, Chipotle has some magic way of making it that I’ll never understand. That stuff is gold)…but there’s that one ingredient that mocks me every time I walk the line adding my ingredients: the corn salsa.
It’s not something that can be pulled out of the fridge and assembled in seconds. It’s not something that I always have the ingredients (or patience) for. But today, I won. I found a recipe online (courtesy of the Food Network) that has helped me overcome this culinary obstacle and feel better about myself. Is that sad? Regardless…
This salsa isn’t the fastest to prepare, but for a barbeque in the middle of summer when corn is at its sweetest, I guarantee it’s worth it. It’s also a nice break for when it’s 1 pm in the middle of the afternoon and you can’t write another cover letter without wanting to gauge your eyes out. Whatever your reason, whip this up ASAP.
Kicked-Up Corn Salsa
(adapted from Food Network Magazine’s “Almost-Famous Corn Salsa”)
- 3 teaspoons olive oil
- 1 cup frozen corn, thawed (if using fresh corn, still 1 cup, or about 2 ears)
- 1/2 of a small jalapeno pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- Pinch of truvia or sugar
- Salt to taste
Now make some tacos, fajitas, burritos, or grab your nearest bag of tortilla chips. You know you want to…