Friday, July 5, 2013

Cuke and Corn Salsa

A wonderfully cool, and refreshing tomato-free salsa made with the summer’s fresh veggies.  This works for those hot summer picnic’s / BBQ’s or just for a light snack at the house.  *Note – Although I did not add it to this recipe, the next time I make this salsa I will add a diced avocado.

3 ears of fresh corn, husks and silks removed
1 lg. cucumber, peeled, seeded and chopped
3 stalks of celery, chopped
4 green onions, sliced very thin
2 Tbsp. fresh thyme (or ½ tsp dried)
Zest and juice of one lemon (no seeds please)
Salt and pepper to taste.

What to do-
With a sharp knife, saw down the ear of corn to remove the fresh kernels. (I usually do this in a large bowl as it helps keep the kernels from finding their way to the floor.)
In a medium bowl, mix the corn kernels, celery, green onions, cucumber, thyme, lemon zest and lemon juice.  Combine well adding salt and pepper to taste.

Serve with pita or tortilla chips.


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