Twas the night before my defense, when all through the house, a creature was stirring, and it was me freaking out! Yes, tomorrow I defend 6.5 years of graduate work in order to acquire my PhD. You could say that I am slightly anxious over the whole thing. I was calm for a couple days last week once I finished writing and finalized my presentation slides, but now it’s really about to happen. Thank goodness Liz agreed to guest post for me today (who by the way is yet another food blogger in graduate school).
Liz of Little Bitty Bakes likes to use Greek yogurt in many unique ways and has more than once inspired me in my own Greek yogurt adventures. Heck, she’s used it in her bacon wrapped dates with mustard-greek yogurt filling, and even made CHOreos. Speaking of Oreos, can we please discuss her Oreo cake batter bars? I could easily eat the entire pan without a drop of guilt today. She also likes to play with granola and granola bar recipes. Most recently I’ve had my eyes on the salted caramel pretzel granola. IDK why but I have had a huge craving for pretzels.
Hello Spiffy Cookie readers! I’m Liz from Little Bitty Bakes filling in for Erin for the day. I’ve been a reader of Erin’s blog for quite awhile now — I think we’ve done our fair share of bonding over cookies and all-things-upstate NY over the years. As a doctoral student myself, I don’t envy Erin right now as she preparers to defend her dissertation. Erin, you’ll guest post for me when I’m suffering dissertation woes, right? 😉
Anyway, on to this post! Even though most recipes on my blog are baking/sweets related, I actually enjoy making savory dishes just as much, so I thought I’d share this corn salsa recipe with you today!
Let’s talk salsa. My sister recently asked me to brainstorm a corn salsa recipe for her, and my mind immediately went to Chipotle-land. Is there anyone out there who doesn’t love Chipotle’s corn salsa?! I don’t even know how that’d be possible. Anyway, with corn salsa on the brain, I set out to make one that was even better than Chipotle’s. Big ambitions, I know.
Besides chopping up the assorted ingredients, this salsa recipe is so easy to assemble. I made a big batch and brought most of it to a tailgate, but saved myself a little bit for a single serving snack of chips and salsa. How’s that for a single serving Sunday, huh Erin? 😉
In addition to the corn, the salsa is loaded with lots of fresh, flavorful ingredients… poblano pepper, red onion, cilantro, lime, and the secret ingredient: roasted red peppers! The red peppers lend a smoky flavor to the salsa, which I believe is what puts this corn salsa on top of Chipotle’s.
Try out the recipe and let me know how you like it! Thanks again for the opportunity to guest post, Erin!
Makes about 4 cups of salsa
- 1 pound frozen corn kernels
- 1 poblano pepper, seeded and diced
- 1/4 cup diced red onion
- 1/2 cup diced roasted red peppers
- 1/3 cup chopped cilantro
- Juice of 1 to 2 limes
- 1 tablespoon extra virgin olive oil
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Salt to taste
Combine all of the ingredients in a bowl; stir to combine. Refrigerate in a covered container until serving.