My sixteen-year old daughter, Abigail loves basketball. It’s her passion and you could say that it’s basically her life right now. She spends a ton of time in the gym with her high school team and her club team. This week she’s starting her club season which will be very demanding as they travel to Portland and Las Vegas as well as back east for a couple of big tournaments. It’s pretty exhausting for these young players, but she loves it and hopes to play basketball in college, so it’s part of the hoops (pardon the pun) through which one has to jump in order to get recruited by top schools.
Last week her high school team traveled to Salt Lake City for a three day tournament which was a lot of fun. There’s always a good amount of eating out which is good and bad, depending on the choice. One of the restaurants Abby enjoys is Chipotle, which is a great choice because Chipotle offers some of the most nutritious foods around. You can order pretty much whatever you want on either a burrito, taco or salad starting with a variety of well seasoned lean meats (chicken, steak, pork or veggie soy blend), whole grain rice, beans, fresh salsas and avocado. So yummy! Abby loves their White Corn Salsa so in her honor, I’ve created my own version of this slightly sweet salsa which is great on almost anything you want to put it on.
It’s super easy to make and with fresh corn season right around the corner, it’s time to start thinking about great ways to use it. This recipe calls for fresh or frozen which, quite frankly, doesn’t really make a big difference because once corn is frozen it maintains all the sweet goodness (and nutritional value) of corn in it’s fresh state. So I keep bags of frozen corn on hand just in case. Corn in the can, on the other hand, is not as nutritious as it contains more sodium. It just doesn’t taste as sweet and natural as frozen or fresh corn does.
I use my food processor to finely chop the onion, jalapeno and cilantro along with the salt and fresh lime juice. Then I stir in defrosted and drained frozen sweet white corn or steamed and cut fresh sweet white corn on the cob, depending on how much time you have. Either tastes great.
One year ago today: Grilled Portobello Mushroom Burgers
- Sweet White Corn Salsa (Chipotle copycat)
- 1/2 medium white onion, cut into wedges
- 1/4 cup fresh cilantro
- 1 medium jalapeno, seeded
- Juice of one lime
- 1/2 tsp sea salt
- 2 cups fresh sweet white corn, steamed and cut off the cob or 1 (16-ounce) bag frozen sweet white corn, defrosted and drained
- Combine onion, cilantro, jalapeno, lime juice and sea salt in container of a food processor fitted with metal blade. Cover and process until finely chopped. Transfer to a medium bowl. Add prepared corn, stirring well to mix the salsa together.
- Best if refrigerated for at least two hours before serving to allow flavors to meld together.
Cook time includes steaming fresh corn on the cob or defrosting frozen corn in the bag.
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