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)
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.
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.
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
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!!