Corn Salsa (Ode to Thimbleanna)

So, my imaginary friend frequently berates me for never, ever, ever blogging.  Her newest ploy is to ask about a recipe, sometimes even pry it out of my fingers only to misplace it later.. then tell me if i had a BLOG with my recipes on it, she could use it to refer to.  (The longest run-on sentence in the history of the universe.)

I live in the Delta region of California, in the sort-of Bay Area.  Cherry Season has come and gone (more on that later)

Coral Cherries

and you can frequently see trucks laden with corn driving on our country roads.  I have a friend who actually follows those trucks and as the corn falls out, pulls over, picks it up and then drives the “Road Corn” around to friends and family.  We have special corn here that only grows about five feet tall.

Brentwood Corn Field with Mt. Diablo in the Background

Less time growing tall=shorter growing time=corn in a jiffy.  We have a long growing season so a farmer can get 2-3 crops of corn from one field in one year.  Our annual “Corn Festival” was just a couple of weeks ago.

My family loves corn salsa with tortilla chips and it’s best made with fresh corn!  If you live in the Midwest and can’t get Brentwood corn, you could probably substitute yours, I guess.

Corn Salsa and Tortilla Chips

Corn Salsa

6 ears of fresh corn, corn cut from cob

1 jalapeno pepper, seeded, deveined and finely chopped

1/2 small red onion, diced small

8 oz. fresh tomatoes, seeded, diced

3 Tablespoons sugar

3 Tablespoons apple cider vinegar

2 Tablespoons canola oil

1 avocado

Mix all ingredients, except for avocado.  Chill at least 2 hours.  (The onion taste is too strong if you don’t let it sit for a couple of hours before serving).  Gently stir in chopped avocado just before serving. (I place the tomatoes, onion and jalapeno into my food processor and pulse it a few times until everything is finely chopped and then mix it into the corn.)

Serve with warm corn tortilla chips.

I hope you’ll try this and that you love it as much as we do!!

5 Responses to “Corn Salsa (Ode to Thimbleanna)”

  1. HOLY CRAP! I almost spit my drink all over my monitor when I saw your post. Give a girl a little warning — this excitement could have caused a heart attack so early in the morning.

    Thank You Thank You for posting this recipe. You know I never would have remembered it. My soon-to-be visiting children thank you too.

    Now. About that Peach Cobbler. And those funny sounding egg rolls whose name I can’t remember. And BLUEBERRY JAM (which is VERY timely right now). And … well … shoot the shock of this whole experience is causing the vapors over here …. I’ll have to go have a lie-down and compose myself so I can remember the hundreds of other recipes that I’ve begged you to put up here.

    JOB WELL DONE!!! (Love that shot of the corn field!!! And the salsa — is that a M. A. Hadley bowl???)

  2. Lordy! Two posts in seven months? This could be habit-forming! That salsa sounds yummy, but I just reread your previous post and I have to make those rolls first! Keep them coming!

  3. Thanks for stopping by my blog today. I’m so glad you did. I love your blog!!!!!!!!!! Thimbleanna is a blog friend of mine. I look forward to many visits!

  4. I am all over the concept of road corn delivery. No chance your buddy delivers in TN?
    I laughed at the thought of Thimbleanna having a lie-down.
    thanks for the visit

  5. Thanks for your sweet comment. I love to cook and bake and I’m always on the lookout for new and interesting recipes, so I’ll visit again. Your friend’s dinner rolls look delicious and I will certainly give them a try. Thanks for sharing.