by Lori Zavada
|Prep Time : 15-20 minutes
Yield: serves 4 to 6
Springtime Corn Salsa
1 cup fresh steamed corn
Combine chopped ingredients. Squeeze in lemon, and add vinegar, salt and pepper. Mix. Chill for 3 hours. For an even more substantial salsa, add 1 (14 oz.) can of black beans, drained and rinsed.
2 ripe, peeled, chopped mangoes
Mix and let chill for one hour.
Scoop up either of these salsas with a delicious corn chip or sprinkle over fish tacos, salads, nachos or other favorite recipes.
Cilantro can captivate any crowd. From the moment it hits the tongue, people disarm and are suddenly under the welcomed spell of the tender, lime-flavored leaf.
Prolifically grown in Europe, Asia and Africa, cilantro is used in hot meals, cold dishes and as an edible garnish. All it takes is one bite of the airy petiole and a low murmur permeates the room: How did you make this? What am I tasting? What is the secret to this delectable dish? Suddenly, uncomfortable introductions and nervous chit chat turn into smiles of surprise at the effect of this delicate herb. Even those who don’t necessarily have a passion for fresh ingredients are enchanted.
Also known as coriander, cilantro adapts well to other ingredients and is embedded in numerous ethnic cultures. It often lies atop a warm, comforting bowl of Vietnamese pho, a stuffed fish taco, a crisp summer salad, or lies buried in hot, savory lasagna. Traversing geographic borders, this one ingredient fills in the gaps between differences.
Cilantro answers the dilemma to a dinner party, poolside gathering, evening snack or beach picnic. It’s an ethereal peacemaker that meets all palette preferences. Allow the spirit of this slender, soft, yet flavorful herb to be the focal point of any dish, but especially fresh, light springtime snacks and meals.
Lori Zavada is a freelance writer and avid blogger living on the Gulf Coast with her husband, three dogs and two rescued cats. Visit her at lorizavada.com.