Pin It I love to create new recipes from lefovers. Nothing in this house is ever thrown away...never. Its just recycled into new and innovative great recipes.
Last week when I made the Mexican Quiche I had to open a large can of corn that I had in the pantry. Having just about 1/2 cup left, it soon became evident that it had to be part of something else.
My first idea was corn and tomato salad which I love and haven't made this summer. But there was definitely not enough corn for four. The night before I had been reading a fabulous book on entertaining which contained some recipes for salsa and that's where the idea started to gel. Luckly, Florida avocados are in season and cheap and there was a ripe one sitting on the counter. The result: salsa and london broil fajitas for dinner that night; salsa and corn tortillas to accompany Black Bean Dip for my Mother's Sunday canasta party; and salsa and chips for cocktails two nights in a row. all from 1/2 can of corn! The one avocado stayed beutifully fresh due to the lime and the tomatoes behaved themselves until the last day!
1/2 cup corn kernels
6 cherry tomatoes
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped red onion
1/2 cup chopped cilantro
1 small avocado cut in 1/2 inch cubes
1 tsp. jalapeno, chopped fine (or to taste)
1 lime, juice of
2 TB olive oil
Tabasco Sauce to taste
Salt and Pepper
Cut the tomatoes in quarters and the avocado in 1/2 inch pieces. Mix everything together and serve. Correct the lime and olive oil to your taste.