I love the way my home smells when I'm cooking a meal. There's something so comforting about the smell of baked chicken, lasagna, homemade bread, or sauteed onions. Taco night is a favorite night in our house. I love the flavors in mexican food and there's always plenty of ways to switch things up so we don't get too bored with the same flavors. Corn salsa and cowboy caviar are great ways to top your taco or burrito with something fun. I found this great recipe for corn salsa (except I must admit that I didn't use the poblano!) and thought you might enjoy....
Almost-famous Corn Salsa (Food Network)
1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Sea salt
1 cup fresh corn kernels (2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Directions:
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes or so; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Almost-famous Corn Salsa (Food Network)
1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Sea salt
1 cup fresh corn kernels (2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Directions:
Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes or so; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
Fresh avocado and garden grown tomatoes.
Lettuce, salsa, sour cream, jalapenos and corn salsa.
We definitely have an issue with portion control.
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