Apologies for a delayed Food Matters Project post! I was traveling yesterday, and just lost track of time! But don’t worry, I did have enough time over the weekend to try out the new recipe.
This weeks host as Jenn, from Vanilla Lemon. She recently has moved from Italy back to the US, and had a gorgeous daughter! Jenn chose the Corn-Avocado Salad with A Little Something Seared on Top from Mark Bittman’s Food Matters Cookbook. Also, check out what other Food Matters Project member did here.
So I will say that I did not have anything seared on top of my salad. I was hosting a book club in our condo building, and since one of our members is moving to Mexico, I thought it’d be nice to have a little Mexican theme. So there was chips and salsa, Mexican brownies, chili bites and a bean dip. I’ll definitely try to be more creative next time, but the salsa with the fresh corn was perfect!
Fresh Corn Salsa
Adapted from: Food Matters Cookbook (pg 184)
4 fresh corn, kernels stripped
2 small onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
4 tomatoes, chopped
1 jalapeño, minced
1/4 cup chopped cilantro
2 green onions, finely chopped
1 tsp chile powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
juice of 1/2 orange
chips
Mix all of the ingredients together. Keep in the fridge at least for an hour before serving. Serve with chips!
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