Summer is the time for barbecues, picnics, pool parties, cookouts on the beach, and sitting out on the patio visiting with friends and relatives. These are all perfect opportunities to make a big batch of salsa for everyone to enjoy.
I tried out this Corn and Queso Salsa from Life Made Delicious, but decided that instead of using bottled salsa I would make my own. I had borrowed Pioneer Woman’s cookbook from the library and I noticed there was a recipe for Restaurant Style Salsa that sounded easy and delicious. I changed it a little bit to make it really mild for Cole, who absolutely detests anything remotely spicy.
I pulsed the ingredients in a food processor they were fully combined and there were no large chunks left.
I took a jar of it with me to a friend’s house where our kids had a water fight in the backyard. They refueled with this salsa and tortilla chips, coming back for more again and again.
I didn’t bother adding cilantro since there was already a lot in the salsa. The charred corn and crumbled feta melded beautifully with the flavours of the fresh homemade salsa.
If you can manage to restrain yourself from eating this all up with tortilla chips, you can cook it with chicken for dinner. On hot summer days I hate turning on my oven, so I cooked the chicken in a large skillet on my stove-top and simmered it with this salsa.
It’s such a simple summer dinner, and so tasty!
THE WHINE CRITICS
Cole gave this a “so-so” rating. I’ll take that over a thumbs-down any day. He ate all of it too, so he obviously didn’t dislike it too much. Bennett liked it, as usual, and gave it a thumb up. I’m thankful that he’s so easy to please lately.
Restaurant Style Salsa
1 can (28 Ounce) diced tomatoes
1/4 cup chopped red onion
1 clove garlic
1/2 a jalapeno, sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste)
Juice from half a lime
Add all ingredients to a food processor and pulse until fully combined and there are no large chunks left.
Corn and Queso Salsa
1/2 tbsp olive oil
1 clove garlic, crushed
1 1/2 cups cooked corn (or canned corn)
1/8 tsp smoked paprika
1 3/4 cups of Restaurant Style Salsa (recipe above)
3/4 cup crumbled queso fresco or feta cheese
Heat olive oil in a non-stick skillet over medium heat. Add garlic and corn; cook until the corn begins to brown. Sprinkle with smoked paprika. Remove from heat and allow to cool.
Add cooled corn to salsa and stir to combine. Top with cheese.
Corn and Queso Salsa Chicken
8 boneless skinless chicken thighs
1 batch of corn and queso salsa (recipe above)
Fry chicken thighs in a non-stick skillet over medium heat until the chicken has browned slightly. Add salsa and simmer covered until chicken has cooked through (about 20 minutes).
Here are some other ideas for summer salsas and dips.
Easy guacamole: mash up an avocado, add a few tablespoons of salsa and a splash of lime juice.
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.