We wait until the corn is in at Foote’s greenhouse down in the Valley, they grow the sweetest corn with kernels that explode in your mouth. We picked up a couple dozen ears, enjoyed a summer supper of corn and fresh peaches (also from Foote’s) and then I made summer salsa.
This is a party in my mouth:
You don’t even have to boil the corn, just cut it right off the cob. Fresh tomatoes (they were lame, from Giant Eagle), black beans, red & green peppers, green & purple onions, fresh garlic, chopped cilantro, a drizzle of olive oil and the juice of a lime. Baked Tostido scoops provide the perfect vessel to carry it to your lips. And the party begins.