I will start off by saying this: if you invite me to watch football at your house you know now what I am going to bring along with me: corn salsa. This “accidental tradition” began two football seasons ago when Ali was in town visiting for a weekend that Rico was away playing somewhere and one of my dearest friends Gina invited all of us “WAGS” (ew, but it’s the easiest way for me to save words and the time it takes to type out: Wives, Fiances and Girlfriends, so stick with me and don’t judge too hard) over to watch the game. I really despise showing up anywhere empty handed– I don’t know if this is because for a very long time I was 9/10 times the “host” and I always appreciated someone who showed up with even paper plates or if it’s just because it is what I was raised to do. Regardless of the fact, it is important to note that on this specific Sunday, we showed up with corn salsa, and life on away game day kind of hasn’t been the same since then… thanks to Ali. To be really honest, I think that I wanted to make homemade hummus and chopped veggies and I think Ali was like oh hell nah girlfriend people do NOT want to eat that (especially when you consider that 8/10 of us were pregnant)– and she was right, which led to the tradition of this corn salsa.
Not only is it super healthy, its delicious as well. The most labor intensive part of the entire thing is chopping the veggies, and that in itself is incredibly simple and you legit cannot mess it up. So, no complaints here. Be warned: if you plan to make this to take along with you to any type of gathering, just know that people will not be nearly as happy to see you in the future when you arrive without it. (experience). I WARNED YOU.
WHAT YOU NEED:
- Corn on the cob
- Cherry tomatoes
- Zucchini
- Cilantro
- Avocado
- 3 limes
- Jalepeno
- Roasted garlic cloves
- Salt & pepper to taste
- Garlic salt*
WHAT TO DO:
- Boil corn on the cob for roughly 10 minutes.
- While corn is boiling wash all ingredients thoroughly.
- Chop zucchini into small pieces, cut tomatoes into quarters or halves, and remove seeds from jalepeno and chop, add to large bowl.
- In a separate small bowl, mix together juice of 3 limes, roasted garlic cloves, salt & pepper, set aside.
- Remove corn from stove, drain and rinse with cold water.
- Stand corn on the cob upright, slicing downwards to remove kernels. Add to bowl with zucchini and tomatoes.
- Pour small bowl of lime juice and seasonings on top of chopped veggies, stir well.
- Refrigerate for at least 30 minutes to allow flavors to combine and corn to chill. Top with sliced avocado and cilantro.
- If you are a garlic or a salt person like me– add a sprinkle of garlic salt over the top, but be sure to taste test before doing so!
- Serve immediately.
I’ve come to realize that the “accidental traditions” are some of my favorite ones. xo, Grace
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