A few weeks I asked in an Instagram story if anyone thought it was maybe, um, a bad idea to eat a gigantic bowl of corn salsa. Like, is that the sort of thing that you regret later?

SIDE NOTE: when Instagram debuted stories I hated them and boycotted them by not making any. Instagram nearly folded under the weight of my absence, so I decided to make one and I was INSTANTLY hooked. Fast forward to this weekend when I said the sentence, “I think Instagram stories are my medium of choice.”

I felt the same way about blogs. Back when blogs were like THE THING I was very, very hesitant to read and DEFINITELY NOT WRITE ONE. Fast forward to 2017 and here we are. Just call me a visionary.

So anyway, I posted this picture of corn salsa and several people asked me for the recipe. I’m going to share happily because it’s for sure one of my favorites in the summer. It has every quality of a great recipe — fresh, simple, healthy ingredients, and you don’t have to use any measuring tools or touch your stove.

Here goes.

(Read on for a step-by-step; the full recipe is at the bottom.)

STEP ONE: make your kids shuck the corn outside on the porch.

Frame this as a fun activity! But when your oldest child tells you HE IS NOT A FARMER remind him that you pay his bills so you’ll decide who’s farming and who’s not.

Optional: get him to pose with a piece of corn and roll your eyes at his fakest of fake smiles.

Make sure to clean them pretty well. Since you don’t cook the corn, any leftover silks will go straight into the salsa and while it’s not a deal breaker, it’s also not awesome. Make sure to rinse and clean well.

Once the corn is ready, have it pose with (most of) the rest of the ingredients.

STEP TWO: cut corn off the cob. Sometimes I break them in half, sometimes I don’t. Don’t cut too close but make sure to get most of the kernel. Kinda like this.

STEP THREE: Chop up an entire bunch of cilantro, stems and all.

The above pile is after just a quick, rough chop. I wanted them chopped a little smaller so I used this awesome herb chopper  that does an awesome job mincing herbs. It’s a fave kitchen gadget in the Krieger home.

STEP FOUR: Add the juice of an entire lime.

Or, if you recently injured your thumb and can’t juice a lime and take pictures, ask your husband to juice an entire lime for you. He complained that he using one hand is not the most effective way to juice a lime, and would not slowly juice the lime while I played with the camera settings to get a great shot. So I told him to go sit outside with David.

STEP FIVE: Add a drizzle of olive oil.

Since Tom was a grumpy helper, I fired him and tried to do it on my own. I drizzled with my right hand (believe it or not, I don’t have the hand strength to hold the bottle with my left hand) and take a photo with my left hand, and this was my best shot.

You don’t need much, just a quick glug.

STEP SIX: add a few shakes of cumin and a few shakes of salt.

BOOM, you’re done. One day I’ll style my recipes or at least put it in a pretty bowl for pictures like a REAL BLOGGER, but this was on its way out to the pool, so there was no time.

This is awesome with tortilla chips, Fritos, with fajitas, or to eat by the spoonful while you make Instagram stories.

 

 

Raw Corn Salsa

Ingredients

Six ears of corn, remove shucks, silks, and clean well
1 bunch cilantro, roughly chopped (more or less to taste)
Juice of 1 lime
2-3 tsp cumin (more or less to taste)
salt
olive oil

Directions

1. Cut kernels from cobs and place in a large mixing bowl.
2. Prepare remaining ingredients and add, mixing after each addition. Add just a bit of olive oil at the end.
3. Enjoy with chips, or as a side.

OPTIONAL: for added spice, stir in a minced a jalapeno.