This is such a delicious way to use up the last of your summer corn. You can put in anything else that you have in your kitchen. Some green onions or bacon would make a nice addition. It’s good with tortilla chips or over a veggie burger.
Sweet and Smoky Corn Salsa
- Corn from 3 ears, cooked and cut off the cob
- 1 pint cherry tomatoes, halved
- 2 sweet bell peppers (mine were orange), seeded and diced
- Chipotle tobasco, to taste (I like many many many dashes in mine)
Mix all and refrigerate for 1 hour or more.
Hubs and I recently committed to eating more fish, which for us means any. We’ve gone one step farther by declaring Monday Fish Night at our house. It doesn’t always happen, but I made this a few Mondays ago with much success.
Mahi Mahi in parchment
- 3 Mahi Mahi fillets (I bought the frozen ones from Trader Joe’s – very good and inexpensive)
- 2 bell peppers (I had one green and one orange), seeded and sliced
- 1 small onion, sliced
- Juice of 1 lemon
- 1 clove garlic, pressed
- Olive oil
- Salt and pepper to taste
Heat oven to 375. Divide peppers and onions between 3 pieces of parchment paper (12X12″ squares). Place one fillet on top of each pile, then drizzle with lemon juice, olive oil, and sprinkle over garlic. Form a packet, place on a rimmed baking sheet, and bake for 9-15 minutes, depending on the thickness of your fillets.
This week marks the last week for corn, but the first week for potatoes. Mixed emotions!
- Sweet potatoes and white potatoes – I’m going to let these guys sit in the pantry this week. I’ve got a lot of food to eat that will perish before them.
- Corn – To the freezer with you, to savor later in the fall
- Bell peppers – snacking, cole slaw
- Hot peppers – cole slaw, cornbead, omelettes
- Carrots – I’m going to try to make some carrot bars or muffins. These are starting to pile up and I need to use a bunch of them in one shot.
- Tomatoes – Roast for pasta
- Apples – make sauce and/or freeze
- Pears – These juicy delights are for snacking