Last weekend, all the female members of my family were scrambling around my 18-year-old cousin like the mice in Cinderella, dressing her for her senior prom, when I got that fuzzy feeling when you feel like you're witnessing a scene as if it were already a memory. Do you ever get that? Makeover madness is nothing new for us as my sister, cousins, and I went through it time and again, as well as the simple fact that my mother is a professional makeup artist. I know, gold mine! I've never plucked my own eyebrows once! Still, I did show up on the first day of third grade looking like JonBenet Ramsey so...
My cousin wore a busty (god help those adolescent boys), floor-length emerald green dress, a carbon copy of Keira Knightley's in Atonement (I made sure to advise her to stay away from all libraries otherwise her future would be DOOMED) and a fragrant white gardenia in her pulled-back hair. I got out of the way and hit the kitchen, and it was as I was sawing corn kernels for corn salsa, that I realized I had made the same thing last year for the same event. I guess I'm a creature of habit who loves tradition but gosh, I'm also annoyingly predictable.
And it's because corn salsa is one of my favorite summer-is-here-let's-not-cook-but-nibble-on-fresh-produce sort of dishes, the sign of spring ending, just as senior prom takes place at the end of the school year before summer break. It was introduced to me by my aunt who was at our pre-prom shindig and had completely forgotten her own recipe, and was delighted I had resurrected it for the occasion. Don't you love it when that happens? I do. (Don't you love answering your own questions like Willy Wonka? I do.)
I find this salsa a perfect companion to chips and cold beer but have no doubt it would go well with fish or meat too. I always recommend it as a summer barbecue appetizer—it's easy, it's cheap, and it goes fast.
So fast, in fact, that by the time you go to grab your camera and shoot it, the bowl may be half empty and the avocado browned. Assuming you're a weirdo foodie who likes to photograph edibles. I'm not ashamed to admit it.
Meike's Corn Salsa
4-5 cups white corn kernels (about 8-10 husks)
2 red bell peppers, chopped
3-4 scallions, trimmed and chopped
2 avocados, diced
1/2 cup fresh cilantro, chopped
1/2 cup fresh lime juice, (3-4 limes squeezed)
salt and pepper
1. Combine corn, bell peppers and scallions, and half the lime juice. Refrigerate for 1-2 hours, covered.
2. Add the avocados, cilantro, remaining lime juice, and seasoning. Mix gently and serve.