Corn, tomato, and fresh pea salsa recipe

‘Tis the season: garden-fresh vegetables are here! Whether they’re harvested from your own backyard or found at the local farmers market, there is nothing like the flavor of vine-ripened tomatoes, peas straight from the pod and newly husked corn.

Corn, tomato and peas—some variation of this vegetable trifecta always finds its way to our table. Last night I served Corn, tomato and fresh pea salsa along with steamed rice and pan-cooked Tilapia. Summer in a salsa!

Corn, tomato, and fresh pea salsa recipe

Ingredients:

• 3 ears corn
• 1 pint cherry or grape tomatoes
• ½ cup shelled peas (frozen peas can be substituted)
• ½ sweet onion, like Vidalia
• 1 jalapeno
• A few tablespoons fresh herbs: basil, parsley and chives are my favorites for this recipe
• 1 lime
• Olive oil
• Sherry vinegar
• Salt

How to:

1. Cut the kernels off of the three corn cobs.
2. Cut the cherry tomatoes in half.
3. Shell peas.
4. Mince sweet onion.
5. Cut jalapeno in half and scoop out the seeds. Mince jalapeno and use half to all of it depending on how much of a kick you want in your salsa.
6. Finely chop herbs (you can use a single herb, like basil or combine several together).
7. Put 2 tablespoons of oil in a skillet and when the oil is hot, sauté the corn kernels until slightly browned (this is optional but I like the flavor). Cool.
8. When cool mix together: corn, cut tomatoes, peas, minced onion, herbs and and the juice from one lime.
9. Drizzle with olive oil and a few splashes of sherry vinegar.

Note: There are infinite variations to this recipe. Omit the jalapeno. Use balsamic vinegar instead of sherry vinegar. Mix in chopped arugula instead of herbs.

Want to check out a medley of more deliciousness? Check out Wanderfood Wednesday!