“Do not dwell on the past, do not dream of the future, concentrate the mind on the present moment.”
Summery deliciousness at its finest hour!
A friend recently had some very wise words for me. Just Be!
I was having a bit of a creative crisis… very likely caffeine induced but a crisis nonetheless. I was grossly overthinking…. everything… so very like me to do, but there you have it. My friend listened patiently and then said “Just Be.”
At the time, and in my coffee induced jangly state I was a little stunned and one might go so far as to say aggravated by what I felt at the time was a flip answer. I stammered and spluttered that there must be a specific answer, direction or otherwise
The irony is that although this is a Buddhist way of thinking and between the two of us I would be much more likely to have those types of thoughts. My friend is more likely to have something hilariously dark and caustic to say about any given situation. But on this day he said “Just Be.” And he was absolutely right. It worked for me at that precise moment, and when I focus, it can work always… although keeping the coffee intake to a minimum certainly helps!
This corn salsa is a bit like that… just let it be… don’t overthink… throw in whatever or leave out whatever, well except maybe the corn 🙂 the point is… let it be. I’ll share with you how I made it, but make it your own, make it with what looks good at the farmer’s market that day… just make it!
I served it over some perfectly (and very simply) grilled salmon and steamed green beans. Excellent choice I must say, but I can tell you that I was equally as impressed with the salsa the next morning when I served it with a couple of fried eggs plopped on top! MMMMMMM!
Enjoy & Namaste!
- 2 cobs of corn, shucked
- 1 habanero pepper, seeded and finely diced
- ¼ red onion, finely chopped
- 2 small cucumbers or 1 large (seeded if large)
- handful grape tomatoes, quartered or 1 large tomato, seeded and chopped
- 1 large handful fresh cilantro, washed and rough chopped
- 1 pinch red pepper flakes (optional)
- drizzle good quality extra virgin olive oil
- Juice of one lime
- S&P to taste
- Toss the shucked cobs of corn on the grill over high heat for about 15 or so minutes, turning frequently to get some nice grill marks
- Allow to cool before cutting niblets off the cob
- Combine remaining ingredients and test for seasoning.
- I like to hold this at room temperature for a while before serving as the flavours will intensify and meld.