the csa made me do it. i knew this corn had to be used so i thought of a corn salsa which brought me to the fajita idea. now i’ve never made corn salad but this was easy and light and fresh. i got some chicken breast to go a long with it (bought from my renewed favorite supermarket la rosa in the heights) and some grilled peppers and onions. the chicken was marinated in a little mojo criollo a very handy sauce to keep around and then cooked in some beer just to keep things juicy. the star of the show, the corn salsa, was made with 3 ears of corns, 1 heirloom tomato, 1 regular tomato, 1 handful (?) of cilantro, 1/2 red onion, 1/2 jalapeno (also if anyone has any tips on how to not make my hands burn from handling the jalapeno-id love to hear ‘em), lime juice from 2 limes, salt and thats it! all of that served on some toasty flour tortillas with cheese, and sour cream (for some) to taste and some tortilla chips on the side for all that extra salsa. let us know if you try it at home or have suggestions for making it even better next time. adios. - cmx
