Corny Salsa

Finally, there is a light at the end of the tunnel: I have only five more bags of frozen corn left in the deep freeze from last season. What a fantastic problem to have, too much corn straight from our uncle's farm, but with the current corn season right around the corner, I want to use it up and move on to the fresh stuff.

So I flip through Bon Appetit magazine and see a simple recipe for corn and jalapeno relish. For me, once you put jalapenos in, you've crossed the relish line and moved into salsa territory. Per my usual habit, I didn't really follow the recipe, and what I got turned out to be good enough that I'd like to share it with any other poor soul out there dealing with the same corny corn dilemma.

Ok, now that was corny.

We put the local twist on it, spooning it over grilled walleye with a side of garden lettuce. If you have black beans, cilantro, or chopped tomatoes on hand, throw them in with an extra squeeze of lime juice. Fantastico.

Corn Salsa

1 cup corn kernels

Juice of 1 lime

Juice of 1/2 a lemon

Finely chopped jalapenos chiles, to taste

1/4 cup canola oil

Dash of kosher salt

Mix, chill, and serve.