One of the things I’m always working on in February, March, and April, is clearing out the freezer of all the vegetables frozen last summer and clearing out the pantry of all canned and preserved foods. Every summer, we participate in a corn bee with the neighbors. That means we end up with 30 or so pints of sweet corn in the freezer. I grow mountains of onions each year, which we enjoy all winter long. Corn isn’t really one of those things we eat as a side dish, so I developed a recipe for corn salsa that we enjoy on fajitas, tacos, burrito bowls, and salads.
Generally I have cilantro growing in a windowsill, so the only thing I need to buy for this recipe is a lime. When making anything with limes or lemons, I always include the zest. It adds a much more concentrated citrus flavor along with a hint of bitterness, which really helps round out pretty much any dish.
After zesting and juicing the lime, I mix in chopped red onion and some salt. These are allowed to sit on the counter for an hour or so. I find that this step really helps mellow out the strong onion flavor, especially when it comes to onions that have been stored for a few months.
After letting the onion mellow, I add sweet corn, a chopped pickled jalapeño (which I can in the fall), and fresh cilantro. It’s a quick and easy way to use up loads of the preserved garden goodness. This salsa is great on top of salads, carnitas, fajitas, burritos, and equally good in omelets or frittatas for breakfast!
What’s one of your favorite recipes that uses up lots of preserved garden bounty?Filed under Cooking | Comments (7)