Tuesday, September 1, 2009
We squeaked by hurricane Bill with little damage to the gardens, but then Dan moved in the following week and raised havoc! With pounding winds and heavy rains twenty four rows of corn knocked down like bowling pins with ears ready to be picked :( Hundreds of sunflowers and pole beans uprooted. With the help of friends we managed to get most of it harvested. So to celebrate the days' hard work, we had a very impromto cookout and everyone brought a different dish. With nearly a bushel of tomatoes and my new fallen corn I decided to make some fresh tomato and corn salsa to serve along with roasted corn on the cob and a tomato raisin chutney that's always a hit around here.
Tomato Corn Salsa
2 cups chopped tomatoes
1 1/2 cup fresh corn kernals (cobs previously steamed a few minutes)
1/4 cup scallions
1/2 cup red onions, diced fine
1/2 jar hearts of palm, rinsed & chopped
1/2 cup packed fresh cilantro, chopped
1/4 cup lemon juice
1 tsp hot pepper sauce (I like to toss in a couple of minced jalapenos)
1/2 cup olive oil
1/2 tsp ground cumin
sea salt, white pepper to taste
black beans **opt
After you've steamed corn and allowed it to cool completely, combine all the ingredients in a large bowl. Blend together well, cover and chill. Serve with white corn tortilla chips, or try some of these 'Scoops' that hungry crowds enjoy salsas with. Enjoy!