Salsa Smackdown: Corn and Tomato Salsa, with Chili Lime Mayo

Salsa is served!

Salsa is served!

Remember my first Recipe Smackdown, about Lemon Poundcakes? Well, it’s time for another one, a Salsa Smackdown!

Today’s salsa recipe is a Corn and Tomato Salsa that tastes way better than the boring name suggests. I tore it from a free magazine in a subway newsagent stall. Let me see…it’s from the mid-summer 2014 edition of Our Homes magazine (I think it’s published by the building industry). As soon as I saw it, it reminded me of another salsa recipe I tried last year, called Texas Caviar, which will be the other salsa recipe in the very exciting and cutting edge SALSA SMACKDOWN! We chop! We toss! We EAT!!! *the crowd goes wild* Rawwwwwrrrr!

Enough with the histrionics. Let’s get our salsa on!

The recipe called for grilled corn but I don’t feel like going out to the communal grill in my condo and cleaning the burnt meat juices off it, so I just microwaved the corn. I’m sure grilling the corn will add a nice caramelized/smoky taste to the finished product, so by all means go for it, but I shall cut my cooking time and go for the easy out.

I also used frozen onion as opposed to fresh onion, because a few months ago I bought a 10lb bag of onions (more correctly, the DH bought a 10lb bag of onions) and I chopped them all up and froze them so they wouldn’t go bad before I used them all. Fresh onion would definitely be better, but again, easy is good.  And I didn’t have a tomato, so I used a handful of grape tomatoes. See? This is why I call myself the Queen of Substitutions!

Now let’s get chopping!

Rustic vs. finely chopped. Eh. Each to his/her own.

Rustic vs. finely chopped. Eh. Each to his/her own.

Better-Than-The -Name-Suggests Corn & Tomato Salsa

  • kernels from one cob of cooked corn
  • handful of grape tomatoes, quartered
  • 1/4 cup diced onion
  • 2 tbsp. chopped cilantro
  • 1-2 tsp. lime juice
  • 2 tsp. olive oil
  • salt and pepper to taste

Dump and toss. Let sit to let flavours marinate. Or eat right away. Is good!

Fresh ingredients = fresh flavour!

Fresh ingredients = fresh flavour!

The same article that I found the recipe in also had a recipe for a chili-lime mayo. The DH and I are going to have veggie burgers for dinner, with the salsa I just made, and I thought that the mayo would be a nice touch too. So shall we?

Chili-Lime-Cayenne Mayo

  • 1/4 c. mayo
  • 2 tsp. lime juice
  • 1/4 tsp. chili powder
  • 1/4 tsp. cayenne powder
  • 1/4 tsp. garlic powder

Dump and mix. Let flavours meld. Taste test. Glug water to offset burning.

Brand name ingredients or not. Who cares!

Brand name ingredients or not. Who cares!

The mayo actually is really hot. I added the cayenne powder because I thought the chili powder might not have enough kick. Ha! This kicks and keeps on kicking. I think it’ll be great on my burger tonight! Mmm…I want the burger now! Maybe I’ll just sample the salsa again, yes?

Piquant flavour. With garnish.

Piquant flavour. With garnish.

Next Post: Salsa Smackdown Part II, or, Everything’s Hotter in Texas.

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