Hello and welcome back to The Stone Soup Cook. I’m so glad you’re here!
For the last few months, I have used my blog to post articles about the foundational sauces of California Cuisine. Since California Cuisine doesn’t have an official set of foundational sauces like French Cuisine does, and I thought it should, I have chosen the following sauces: mayonnaise, vinaigrette, pesto, salsa, soy sauce, Hollandaise and tomato sauce.
I started my exploration of foundational sauces with mayonnaise, then continued on to vinaigrettes and pestos.
Today, I’ continuing my exploration of salsas, which I started a couple of weeks ago when I shared these great recipe for fruit salsas:
And today, I’m sharing this delicious recipe for corn salsa, which makes a great side for bar-b-que or any grilled meat, or even as a topping for tacos:
This recipe is so easy and so delicious, you’ll want to make it all summer long!
So let’s get cooking!
But first, a quick poll of my studio audience: Show of hands–who of you out there remembers Gourmet Magazine? I guess they stopped publishing about 10 years ago and I still mourn it. Gourmet Magazine was a food lover’s magazine, with gorgeous pictures and really good recipes. Mr. Stone Soup and I found this recipe for corn salsa in that magazine about a hundred years ago. I have long since lost the recipe and so I actually don’t know what really went into this salad, but my version is super simple and totally delicious.
Corn and Red Bell Pepper Salsa Salad:
Tune in later this week for more great salsas!
Until then,
Peace, love and good food,
Keri
