Did someone say salsa?  Salsa Saturday, perhaps?  Yes, please!




Adapted from the Food Network’s Fresh Corn Tomato Salad

Recipe by Jentry Lee Hull


  • 2 Tbsp. red wine vinegar
  • juice from 1 small lime or lemon
  • pinch of Himalayan salt
  • pinch of cayenne or red pepper flakes
  • 2 ears fresh sweet corn
  • 1 avocado
  • 1 heirloom tomato, sliced
  • 2 scallions
  • 1/4 cup red onion, thinly sliced
  • 1/2 jalapeño, seeded and diced


  • In a small mixing bowl, combine vinegar, lemon/lime juice, salt and pepper, then whisk.
  • Prepare corn – remove husks and cut longways to remove kernels.
  • In a large mixing bowl, combine corn, avocado, tomatos, scallions, red onion, jalapeño and stir.
  • Pour dressing mixture on top of corn salsa and let sit in the fridge for about 2 hours.
  • If short on time, steam corn for 3 minutes before cutting then prepare salsa as directed above.

Happy Saturday!

Coach Jentry