Fresh Corn Salsa #farmersmarketweek

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One of the things I love about being part of a CSA farm is that I’m learning a lot about how to prepare food. Like, last year I got schooled in sweet corn. Do you cook it? Then you’re doing it wrong!

Fresh from the field corn is so, so good raw. One day when we were there, they taught the kids how to pick and husk the corn in the field, and told them to try it raw. It’s even sweeter raw, and the kids gobbled it up. For the rest of the summer, it was their snack of choice and I didn’t get a chance to cook another ear!

This easy salsa uses farm-fresh sweet corn. If you have a local source, that’s your best option. We love this with chips, but it’s also great tucked in burritos and to top tacos.

FreshCornSalsa

Fresh Corn Salsa
(a Kate’s Recipe Box original)
Makes about 2 cups

3 large ears of sweet corn, cleaned and cut off the cob
1/2 green pepper, finely chopped
1/2 red onion, finely chopped
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 tsp. lime juice
Salt and pepper, to taste

Stir together the corn, pepper, onion and cilantro.

In a small bowl, whisk together the oil, lime juice, salt and pepper.  Pour over the corn and toss to coat.

Fresh Corn Salsa

Looking for more #farmersmarketweek inspiration? Here is what my fellow bloggers are cooking up today!

Tuesday #FarmersMarketWeek Recipes

 

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Chicken Sausage and Marinated Summer Veggies

Current craving: all the veggies. I’ve eaten more salad and grilled vegetable sandwiches recently than I ever have in my life. I’m not sure if it’s a pregnancy thing or just the mid-summer bounty, but it’s been delicious.

While aimlessly flipping through Pinterest, this recipe caught my eye because of all of the veggies. I adapted it slightly to fit what we had in the garden/what looked best at the store, but you could really do this dish at any time of the year with whatever produce is in season.

I served it along with a loaf of warm, crusty bread – it was an awesome summer dinner.

ChickenSausageSummerVeg

Chicken Sausage and Marinated Summer Veggies
(slightly adapted from Beachbody)
Serves 4

2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 cloves garlic, minced
Salt and pepper, taste
2 zucchini, coin sliced
2 yellow squash, coin sliced
1 cup cherry or grape tomatoes
1 green pepper, chopped
1 red onion, sliced
4 cooked chicken sausages, coin sliced
2 Tbsp. fresh basil, chopped

Whisk together olive oil, balsamic vinegar, lime juice, garlic, salt and pepper. Toss all the veggies with the balsamic mixture and let sit for 30 minutes, stirring halfway.

Preheat your broiler to high.

Stir the chicken sausage into the veggies and transfer to a sheet pan. Broil for 10-15 minutes, until vegetables are soft, turning halfway.