|Warm Roasted Corn Salsa|
I just got back from our summer family vacation and have missed all the fresh produce from the weekly CSA Boxes (fortunately, I was able to find some vegetable loving friends who were more than happy to pick up my shares while I was gone). Although my family enjoyed some amazing tropical fruits while we were away, I missed my East Coast vegetables. Before we left for vacation, I was wondering how I would get through all the zucchini, corn and cucumber that had been showing up in my weekly CSA Boxes, but having been away for several weeks, it was a welcome sight.
We were all
a bit very jet lagged from our trip…my little guy woke up at 1:00 in the afternoon the day after we got back. I woke up at 10:00 AM thinking it was 5:00AM! I only jumped out of bed because the doorbell rang, and I was trying to figure out what appointment I might have forgotten about. Fortunately, it was just a postal delivery as I looked a bit disheveled.
Going away for such a long time in a different time zone can really throw me off kilter. The entire day I felt as if I was in a fog…not a good thing when you decide to take two of your kids on a driving lesson for an hour each. Needless to say, by the end of the day, I was zonked.
With our internal clocks off schedule, our mealtimes were too. Breakfast and lunch were light, and by dinnertime, everyone was famished. However, my oldest son was busy saying his last goodbyes to some high school buddies before he starts his freshman year at college. So, we had dinner late.
Meanwhile, my little guy was “starving,” so I had to come up with something to tide him over until dinnertime. I had just picked up my weekly CSA Box and tried to think (through my fogged, jet-lagged head) what I could throw together quickly.
This week’s CSA Box featured heirloom tomatoes, sweet corn, eggplant, swiss chard, broccoli rabe, bell peppers, carrots, cucumber, zucchini, salad mix, and a canteloupe.
|Heirloom tomatoes, carrots, eggplant, bell peppers, zucchini, cucumber and corn from the CSA Box.|
After perusing the box of fresh produce, I suggested making some fresh corn salsa. “But I feel like having something warm, Mom…,” urged my little guy. Since corn salsa was on my mind, I thought, why not make a Warm Roasted Corn Salsa using the fresh corn and tomatoes from this week’s CSA Box.
This Warm Roasted Corn Salsa was a nice alternative to the Roasted Corn, Avocado and Black Bean Salsa that I made earlier in the summer. My boys gobbled it up, and it held them over until dinnertime.
This recipe has been submitted to Slightly Indulgent Tuesday, hosted by Amy of Simply Sugar & Gluten-Free, and Happy Posts, hosted by Marla of Family Fresh Cooking.
Warm Roasted Corn Salsa
This salsa is wonderful eaten by the spoonful, as a salad, on top of grilled fish or chicken, or with tortilla chips.
- 2 tablespoons olive oil
- 3 ears fresh corn, shucked
- 1/2 large tomato or 1 small, chopped
- 1 scallion, chopped
- 1 large garlic clove, minced
- 1/4 cup cilantro, chopped
- salt and pepper, to taste
- Heat olive oil in a cast iron pan or heavy skillet. Add corn and pan roast until there are brown spots on the corn kernels.
- Toss in tomato, scallion, and garlic. Turn off heat.
- Toss in cilantro.
- Season to taste with salt and pepper.