Sharon's Recipes

OCTOBER: Early Autumn Cooked Salsa

Here’s a simple and great recipe that I came up with this evening.  It being tomato and corn season, that is. No proportions, just a great way to use up the abundance in your garden and the extra corn that you cooked.

Ingredients:

Cooked corn cut from the cob – about 6 ears
Several handfuls of golden cherry tomatoes
One small red onion diced.
Olive oil
Fresh herbs from the garden.  Tonight I used Summer Savory and Basil, roughly chopped.
Salt and pepper

Heat some olive oil in a skillet and add the diced red onion and stir until it starts to soften.

Add the corn and stir to coat.  Cook several minutes.

Add the tomatoes and chopped herbs.

Stir and cook until the tomatoes start to soften.

Season with salt and pepper.

A great accompaniment to meat or fish.

 

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