‘Tis the season: garden-fresh vegetables are here! Whether they’re harvested from your own backyard or found at the local farmers market, there is nothing like the flavor of vine-ripened tomatoes, peas straight from the pod and newly husked corn.
Corn, tomato and peas—some variation of this vegetable trifecta always finds its way to our table. Last night I served Corn, tomato and fresh pea salsa along with steamed rice and pan-cooked Tilapia. Summer in a salsa!
Corn, tomato, and fresh pea salsa recipe
- 3 ears corn
- 1 pint cherry or grape tomatoes
- ½ cup shelled peas (frozen peas can be substituted)
- ½ sweet onion, like Vidalia
- 1 jalapeno
- A few tablespoons fresh herbs: basil, parsley and chives are my favorites for this recipe
- 1 lime
- Olive oil
- Sherry vinegar
- Cut the kernels off of the three corn cobs.
- Cut the cherry tomatoes in half.
- Shell peas.
- Mince sweet onion.
- Cut jalapeno in half and scoop out the seeds. Mince jalapeno and use half to all of it depending on how much of a kick you want in your salsa.
- Finely chop herbs (you can use a single herb, like basil or combine several together).
- Put 2 tablespoons of oil in a skillet and when the oil is hot, sauté the corn kernels until slightly browned (this is optional but I like the flavor). Cool.
- When cool mix together: corn, cut tomatoes, peas, minced onion, herbs and and the juice from one lime.
- Drizzle with olive oil and a few splashes of sherry vinegar.
Note: There are infinite variations to this recipe. Omit the jalapeno. Use balsamic vinegar instead of sherry vinegar. Mix in chopped arugula instead of herbs.
Want to check out a medley of more deliciousness? Check out Wanderfood Wednesday!