Photo by Anna Beck
I love the abundance of summer produce this time of year. At the farmers market, in your garden, at the store—everywhere is overflowing with sweet corn, juicy tomatoes, colorful peppers, and much more. So here is a tribute to those summer vegetable staples.
This recipe can be served as a salad or a relish and is great for a party. The crisp tortilla chips add a crunch and saltiness that will keep you going back for more. If you make this ahead of time, just toss in the chips right before serving. And be flexible with it: Use the vegetables you have on hand, and cut the recipe in half or double it depending on how many you're serving. Because it's summer, when all things should be stress-free.
Ingredients:
- 4 ears of sweet corn (grilled or raw and cut off the cob)
- 2 medium tomatoes or 1 cup of cherry tomatoes, diced small
- 1/2 red or white onion, diced small
- 2 bell peppers, diced small (red, green, yellow, or orange bell pepper)
- 1 avocado, diced (optional)
- Juice from 2 fresh limes
- Drizzle of olive oil
- 1–2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
- Corn tortilla chips or strips (about 1 1/2 cups), slightly crushed
Instructions:
- In a large bowl, toss the corn, tomatoes, onion, peppers, and avocado, if using.
- Add the lime juice and toss.
- Drizzle the olive oil over the salad and toss.
- Add the cilantro and salt and pepper to taste.
- Right before serving, add the tortilla chips.
Yields: 4–6 servings
