Tuesday, June 5, 2012

Corn and Tomato Salsa

Normally, when I have fresh herbs leftover, I turn them into a pesto. Pesto is easy to make, and easy to freeze if you don't eat it right away. However, last week, when I was faced with a bunch of leftover fresh cilantro, I didn't want to just make more pesto (although, I did end up making some...). At the time, it was still unusually warm here in Boston, so I was craving something cool and refreshing. I had everything on hand to whip up a summery salsa, so got out my food processor and made something delicious happen.

Corn & Tomato Salsa
Yields: About 2 cups
-1 cup frozen (or fresh) corn, thawed
-1 tomato, roughly chopped and seeded
-1/4 cup cilantro
-6 jarred jalapeno slices (or 1 small fresh jalapeno, sliced and seeded)
-1/2 tsp. cumin
-Pinch of cayenne pepper
-Salt and black pepper, to taste
-Generous squirt of lime juice

1.) Put corn, tomato, cilantro, jalapeno, cumin and cayenne in a food processor. Pulse until just mixed. 
2.) Taste corn and tomato mixture, and add salt, pepper and lime juice to your liking. Pulse again until mixture is just beginning to get smooth, yet still slightly chunky.

The end result was a slightly spicy, refreshing salsa. The cilantro and lime juice helped to cut the spice from the cayenne and jalapenos, so this concoction is pretty mild. For the next few days, Z and I enjoyed this salsa with various egg sandwiches.

Local readers: What about this weather we're having? I want the sun back!


  1. I'd recommend roasting the tomato and jalapenos next time. It will totally add some awesome flavor to your salsa!

    1. Oooo, yes! I've made your roasted salsa in the past, and it was very tasty. Thanks for the tip!