This past week was a smorgasbord of vegetables, including more corn - a potential problem when you have not used up all the ears from the previous week. So, I planned for a light dinner of salsa and chips. Maybe not the healthiest meal by far, but it was laden with vegetables!
4 ears of corn
2 medium tomatoes
1/2 bell pepper (red in this case)
1 small onion
2 hot peppers
4 cloves garlic
1 lime or 2 smaller limes
Using a gas stove or outdoor grill, sear each ear of corn until it has grill marks or the ears of corn have been lightly blackened. Take off the burner and once cooled cut the kernels off of the cobs.
Cut the remaining vegetables into a small dice and mix with the corn. Finely mince the garlic and add to the vegetables.
Cut the lime in half and squeeze the juice over the vegetables. Scrape out some of the lime flesh and mix to combine.
While this would probably be tastiest if you waited for the flavors to meld, it was still really nice to eat right away. We used the bowl style tortilla chips, so we could use more salsa and added an ounce or so of cotija cheese for our pseudo Mexican feast.
(and to those who commented yesterday, I got to work, talked to my boss for maybe five minutes and went back home to sleep.)