Guys, I didn't even realize it, but the post for Hearty Breakfast Bowls was my 100th post on A Thousand Crumbs! Wow! What a journey it has been. My tendency would be to criticize myself for only having 100 posts done after a little over a year with you, but you know what? I am going to CELEBRATE this 101st post! I absolutely love sharing my recipes and passion for food with you guys and I really do hope this is just the beginning. From the bottom of my heart, THANK YOU for coming on this ride with me. Thank you for your support and readership. Thank you for your love on all of my social media outlets. You guys rock! Now, who wants some roasted corn salsa?
So, I pretty much put salsa on everything. I am also not above eating it with a spoon. It's happened, and it will likely happen again, especially now that I have put this roasted corn salsa into regular rotation. It perfectly balances the sweetness of the corn with the jalapeño and lime, and honestly I've eaten it as a side dish, too!
Corn is in peak season right now, so I suggest stripping the kernels fresh from the cob rather than using frozen corn, but if you want to use frozen, just make sure you thaw it and drain it of any excess water before adding it to your fry pan.Print