Fruity Corn Salsa

Yes I flaked out on the sandwich thing. Do I have dozens of ideas for sandwiches? Sure. Did it all start to feel stale and stagnant? Yes. Did anyone really notice that I was gone? Meh. Not unless they whispered it to their teddy bear at night.

Some people say they’re weird. I’m not gonna get in a contest or anything (mainly because contests just bring out the cavepeople in humanity and I prefer being a civilized human), but in terms of oddity, I surpress a lot of my idiosyncracies.

For example, in university, a friend of mine had a nervous breakdown. It’s pretty common at that age. You’re crushed with a work load for which high school left you grossly ill-prepared and finally your brain just can’t handle any more stimuli. I went to see her at the psych facility in the hospital and everyone thought I was a new addition.

I always try to view things from other people’s perspectives and when I saw a lot of people in one room labelled “mentally unbalanced,” I saw them as people who didn’t see the world by the same fluffy “rose colour” that so many want to institute.

By most standards, I had a positive childhood. Sure we all have struggles, but I was always seeking different things. My parents raised me along with my three brothers to be unique, independent individuals. If we were all in the same room, you’d see certain physical resemblances, but overall, we are all very different. Growing up with that ideal, I never took anything at face value. That critical eye served me well through university studying biochemistry and also in various kitchens when I’d learn something new.

I’d always be seeking something different. A new way to do things. Incorporating culinary skills from other cultures into regular North American comfort foods.

When I made an Apricot Jalapeño Grilled Cheese Sandwich a little while ago, the origins of that thought process came from the South East Asian concept of the mango salad. Usually paired with some kind of green chilli, the sweet with heat combo always goes together.

While doing a twist on that sandwich idea for lunch yesterday, with peach and plum, I had more fruit cut up than what I needed, so I finely chopped the remaining fruit and put it in a bowl with some chopped sweet banana peppers. My lady asked about making some corn salsa because we just go some first of the season, super sweet and juicy corn from a local farmer. I put 1 + 1 together and got a Fruity Corn Salsa! A little lime zest and juice with a bit of garlic finished it into a cool condiment perfect for these sweltering summer days we seem to be getting more and more.

Fruity Corn Salsa

2 ears corn, husk and silks removed, kernels carved from the cob

1 fresh peach, pit removed, finely chopped

2 plums, pit removed, finely chopped (I actually had the remnant of three different plum varieties, but they added up to the equivalent of two plums)

2 sweet Hungarian banana peppers (I grow some on my patio garden. If you cant get them, just use a sweet bell pepper)

Zest and juice of 1 lime

2 cloves garlic, peeled and minced

1/2 tsp salt

1/4 tsp ground black pepper

   Place the corn, peaches, plums, banana peppers, lime juice and zest, garlic, salt and pepper in a medium bowl. Stir together to combine. Refrigerate for a few hours to blend the flavours. Serve with your favourite chips. I use rustic baked flatbread chips, but any chip is great. Serves 3-4 as a starter/snack.

FruityCornSalsa