A Thought For Food | Charred Corn and Mango Salsa + Plantain Chips
a thought for food
Wait. What? How are we already approaching the end of July? I’m pretty sure it was May yesterday. And didn’t we just have snow on the ground? Can we just slow things down a bit? Maybe there’s been a bit too much running around these last few weeks. There was the trip to the Berkshires, followed by some time in New Jersey/New York, which went directly into a couple days on the Cape. All good, fun stuff, but, at the same time, it’s all a little exhausting. Our lives slow down a bit over the next few weeks. There are plenty of projects to work on, but not as much travel. Just some Cape-time, reading, swimming, boating. Simple, quiet activities.
After all the back and forth, it was great to get into the kitchen and work on some recipes I’ve had in my head for quite a while. Corn is my summer obsession. Even more than tomatoes or asparagus or berries, I can’t get enough corn. The thing is that I really don’t like eating it on the cob and would much rather shave the kernels into a salad. The inspiration for this salsa came from my father-in-law. With my adaptation, I gave it the summer treatment by charring the corn, giving it some added flavor and texture. A good amount of spice comes from the habanero Tabasco. This stuff doesn’t just have a kick… it burns. But in a good way. It’s something to think about as your seasoning the salsa.