Italian Salsa

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We all know it’s the perfect time of year for backyard gatherings, food and fellowship. And in our neck of the woods, it’s also the perfect time of year for many delicious fruits, vegetables and herbs. One of my favorite recipes features one of each: tomatoes (in season between July and October), corn (ripe for the picking between June and August) and basil (best between May and November). This ‘Italian Salsa’ is a great side, eaten as a dip with chips, on top of some toasted baguettes…or as is, with a fork!

 

Italian Salsa

2 containers of grape tomatoes

1 cup white corn kernels, drained

1 cup golden corn, drained

2 Tbsp. balsamic vinegar

1-2 containers of feta cheese

3 Tbsp. freshly chopped basil

 

Slice the tomatoes into quarters, lengthwise. Place in bowl with corn and add feta cheese. Chop up the basil and place into bowl. Pour balsamic vinegar over and stir! Serve with tortilla chips, baked pita chips, toasted baguettes, or on its own as a side!

 

The key to this is the corn. If you’re short on time, by all means, use 1 can of golden corn and 1 can of white corn. But if you have time (only 15 extra minutes!), boil up some fresh white and yellow corn cobs. If the corn has husks, go ahead and shuck it. Use a wet paper towel to get all the silk off the ears. Bring a pot of water to a boil—you can add a little bit of sugar, but no salt—this will pull water from the corn and toughen it up. Add the corn and let the water come back to a boil. Once the water is boiling again, I get the corn out of there—it’s done! Then you can slice the kernels off the cobs and add to the recipe above!

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