With summer fast-approaching, the Strength Agenda kitchen tends to shift towards fresh, easy meals with lots of produce. Buying in-season tends to be cheaper, and the flavor of all your veggies superior to the winter varieties. It’s still a little early for fresh tomatoes, so we tend to make a few bowls of this corn salsa to last us throughout a week.
This takes 5 minutes to throw together, but is an awesome addition to any meal, but especially to burrito bowls with barbacoa beef or pork carnitas. It’s great on tamale bakes, scrambled eggs or omelettes, salads, or just eaten with chips.
Spicy Corn Salsa
|Prep time||5 minutes|
- 2 cups corn (frozen, canned or fresh)
- 1/2 red onion, diced
- 1 jalapeno, finely diced
- 1/2 cup cilantro, roughly chopped
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon cumin
- kosher salt
|Mix corn, cilantro, jalapeno, and onion in a large bowl. (If you want to intensify the flavor, you can char your jalapeno then dice it, or roast your corn in the oven at 400 for 15 minutes.)|
|In a small separate bowl, mix olive oil, lime juice and cumin.|
|Mix dressing and corn mixture together, season with a pinch of salt to taste.|
|Flavor is best after refrigerating 2-4 hours, but can be served immediately.|