Tomato Corn Salsa
Labor Day Weekend signifies the end of summer. It's an opportunity for one last party-filled hoorah before the inevitable autumn weather creeps in. My favorite part of this weekend is gathering with friends or family, sipping beers and devouring all the food I possibly can.
Of course, not all Labor Day Weekend foods are vegan. I refuse to go hungry which is why my first recipe in this week's series of vegan friendly Labor Day recipes was a Coconut Ice Cream Pie made from coconut cream, mixed frozen berries, dark chocolate, and a date-pecan crust. It's amazing and zero baking!
If you're looking for another simple party recipe I highly recommend my Quick Pico de Gallo, which is always crowd-pleaser. It uses all ingredients you can grow yourself and only requires chopping prep.
I'm skipping around with the order of courses, as you may notice. Today, I'm going to show you how to make this tomato corn salsa with a hint of dill. This recipe embodies the flavors of summer with the sweetness of the corn, the acid of the tomato, and a subtle taste of freshness from the dill. It only takes ten minutes to make! It would also be delicious with my Fajita Style Jackfruit Tacos as a side dish or added to the tacos. This recipe is:
- Minimal ingredients
- No bake
- 1.5 cups frozen yellow corn - I'm lazy and this is easiest. Feel free to cook the corn yourself if you're feeling ambitious!
- 3 large roma tomatoes
- 2 tbsp finely minced dill
- Pinch of salt
- Microwave the corn until it's almost fully thawed. This will be served cold and if you're bringing it immediately to a party, you don't want it to be too warm while the rest of the ingredients are chilled. I recommend using a glass bowl - my favorite are these from Pyrex
- Slice off the ends of the tomatoes. Dice the tomatoes and add to the corn.
- Finely mince the dill, not including the stems. Add it to the corn and tomatoes along with a pinch of salt and toss together.
- I recommend chilling the dip for ten minutes and keeping refrigerated before serving. This will keep fresh for up to a week after making.