It’s that time of year again. Time for two weeks of non-stop Super Bowl hype. Are your teams still in it? My Cardinals have been out of it since Week 1.
The Super Bowl party has been at our house for years. We set up an extra TV outside and have a huge spread of food that everyone contributes to. We even go so far as to theme our food and drinks on the two teams playing. When the Broncos played the Seahawks, we even had beer from each state for a taste contest. Yes, the Colorado beer won in a landslide.
Since my team flamed out early, I’ve been thinking about the best scenarios for food, team wise. I’m hoping for a Saints/Chiefs feast. Cajun and BBQ, doesn’t that sound delicious. Full disclosure, I’m a little burned out on Boston based food. If the Rams hold off the Saints, the food choices don’t drop off. There are plenty of delicious food ideas straight outta So Cal.
This corn salsa definitely fits with the Los Angeles food scene. It’s light, low-calorie and packed full of flavor. If we could award bonus points for ease, it would get an A+. This is probably the easiest salsa to make in the RV as well. It takes maybe five minutes tops to put together. It’s a sure-fire hit and you won’t be stuck inside the RV for a long time while everyone else is talking and laughing outside.
This corn salsa recipe was right up my alley. It wasn’t a huge batch (although it is easily doubled for a crowd) and lasted a couple of days in the fridge. Added bonus; it was a snap to make.
First, rinse the corn in a colander. Rinse the cilantro, pat it dry and set aside to dry some more while you work on chopping.
The recipe calls for about 1/3 cup of chopped red onions. I was probably closer to 1/2 cup this time. It has onions and cilantro so Mark won’t touch it. No worries as it just means for me.
Next up are two medium-sized jalapenos. I love me some jalapenos but my lungs are another story. It’s strange, really. I cough up a storm when I cut them open. I open the window above the sink and try to work quickly but I cough like I’m having the worst asthma attack of my life. Once the seeds are out and down the drain, all is back to normal. Seriously strange. I must really like someone to go through all that while making salsa or anything with where I have to cut a jalapeno open. Can you hear me, Mark? Eat the salsa.
I’m not sure if this is the proper way to remove seeds from a jalapeno but this is how I do it. First I cut the top off, then I slice it in half lengthwise. I turn the water on and take a spoon to scoop out the insides while rinsing it under the water. Sometimes I’ll leave a few seeds, depending on who will be eating it.
Next up is to chop or tear a bunch of salsa, about 3/4 cup worth. I have these super cool herb scissors that my super handsome Santa put in my stocking last year. He’s so nice. Anyhow, I cut up a lot of cilantro and dump it in the bowl with the corn, onion and jalapenos, salt and pepper.
Time to squeeze some limes. Super-squeeze two big limes then give it a really good stir. I put it in the fridge for a bit to let the flavors get to know each other. 1/2 hour is probably all you need.
It’s nice to be able to eat this with regular tortilla chips.
Try to keep yourself from grabbing a spoon and eating it all right here and now. It’s that good. The first time I made it one person literally pulled up a chair and ate the entire thing before anyone else had a chance. Lesson learned. When I make this while camping, I always double it.
Corn Salsa
Recipe Credit: How Sweet Eats
- 1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
- 2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
- 1/2 red onion, finely chopped (about 1/3 cup)
- 3/4 cup fresh cilantro, torn or chopped
- the juice of 2 (juicy!) limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
DIRECTIONS:
Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!
Sounds yummy. I am going to try this one soon.