Sooooooo….salad. It’s such a finnicky thing. It’s a thing I need to eat more of, but sometimes I’m just like, “ugh. Vegetables? REALLY?!” And then I make spaghetti.
But after two weeks of eating all.of.the.things. on the west coast (home sweet home for Christmas woooo!) I need me some veggies. Preferably some veggies that can be piled on top of (or next to) some of the oodles (OODLES!) of seafood that Kyle and I brought home from Seattle. He’d never been there before, so we went up for a few days at the end of our trip and did all the classic tourist-y things. And, of course, took classic tourist-y pictures:
(Space Needle. What up. Not like I didn’t already have a million pictures of this thing from every other time I’ve been here. Yeesh. Picture overload. Oh, well.)
But anyway. Our first night back home, I made this corn salsa (an attempt at re-veggie-fying our lives after two weeks of nothing but craft beer, clam chowder, bread bowls, and Christmas candy) to slather on top of some crabcakes. This is actually my FAVORITE of all my crabcake recipes. No foolin’. It’s light and fresh – the perfect end to a few weeks of vacation binge-eating (even though the binge eating was awesome and totally worth it).
- 2 ears of corn (you could substitute 1 can of corn if you’d like)
- 1 medium sized tomato, diced
- 1/4 cup fresh cilantro, chopped
- 2 and 1/2 tsp. dijon mustard
- 1/2 tsp. lemon juice
- salt and pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- Remove all but the innermost layer of husk from the ears of corn. Submerge them in room temperature water and soak for 15-20 minutes. (If you’re using canned corn, just drain it and place it in a mixing bowl, then skip to step 3).
- Remove corn from water and pat dry. Grill on a VERY hot grill (or grill pan) for 15-20 minutes, turning every 5 minutes or so to get an even char on each side of the cob. When corn has cooked, remove from heat, let cool, remove husks and silk, and run a knife down the cob to remove all the kernels. Place these kernels in a medium-sized mixing bowl.
- Stir tomato and cilantro into the corn.
- In a small, separate bowl, whisk together the dijon, lemon juice, salt and pepper, olive oil, and apple cider vinegar.
- Pour half of the dijon mixture over the corn mixture to dress the salsa. Reserve the remaining half to use as a sauce for crabcakes (recipe will be posted tomorrow!) If you don’t want to make crabcakes, you can save the remaining dressing in the fridge for up to a week and use it to top chicken dishes or add it to any leftover corn salsa to revitalize the dish.
- Serve salsa immediately as is or over crabcakes or chicken (it’s also super-duper on top of a margarita chicken quesadilla!!) Salsa will keep in the fridge for up to a week.