Sunday is my favorite day in the kitchen.
Shortly after my boys wake at the early hour of 6 AM (gasp!), the house begins to fill with loud voices, laughter and the sound of Legos being dumped out of bins.
Fortunately my husband is a “morning person,” so he’s a part of the boy action while I continue (to try) to sleep. You see, I’m the “night owl.”
When I enter the scene well after their breakfast, my sons’ food and awesome artwork fills the dining room table.
I try to ignore the mess (not my strong suit), and enter my kitchen retreat.
Ahhh, I relax as I gather my ingredients and start to set up. Somehow I find peace within my workspace, even as I hear block towers fall over in the living room. It’s lovely, really. It’s my life.
Today was all about this delicious, sweet and spicy Roasted Corn Salsa and very special taquitos! I’ll be sharing the taquitos next, but don’t expect to see this salsa on top – nope, I accidentally ate all of it after I shot these photos!
Up to 1 day and at least 25 minutes ahead: Cut the kernels off the cob and roast. Chop the remaining salsa ingredients.
5 to 10 minutes ahead: Mix all of the ingredients together and season to taste.
This salsa is best mixed as close to serving time as possible.