Corn and Tomato Summer Salsa - Farmers Market Finds Pt. 2

Guys. I can't believe it's already the middle of August. Where did this summer go? It feels like I went to sleep in June and somehow woke up in August.

It's been a weird summer here in LA in regards to the weather. We experienced an unusually long "June Gloom" and a much cooler summer overall. However, if we're moving in the same trend as last year, then we're in for a scorcher this fall. Luckily, the past several weeks have felt more like a typical Southern California summer: 75 and sunny, cloudless skies, and endless summer bounty.

Weather-wise I'm much more of a fall type of girl, but produce-wise I'm all about the summer. My favorite way to enjoy most summer produce is either raw or grilled, and since our apartment discriminates against my super high-end George Foreman, I've been leaning toward the former this summer.

In my opinion, there is no better way to enjoy raw fruits and vegetables than as a fresh and chunky salsa or salad. This hybrid recipe is the perfect item to make for BBQ or summer party; you can serve it with tortilla chips as an appetizer, or as a side salad to grilled meats or fish.

Made with heirloom cherry tomatoes, fresh corn, and avocado found that I picked up at the Brentwood Farmers Market, this salsa is the perfect way to enjoy that summer produce. I've been making variations of this salsa for years now, but I just recently discovered the key ingredient I'd been missing to take it to the next level: coconut oil.

Several weeks back Ricky and I spent the weekend at my parent's house in Newport for Father's Day. That Saturday night I prepared dinner for the 4 of us: flank steak with chimichurri (an homage to the Argentina trip we have coming up), roasted carrots with balsamic glaze, and this salsa. While most of the ingredients in the salsa are raw, I did cook the corn in a bit of coconut oil. I normally would have used avocado or olive but for some reason we grabbed the coconut oil on the counter instead and threw it in the skillet. Either way, I'm super glad I did because I definitely will be making it this way from now on. The slightly sweet note added by the coconut oil helps bring out the sweetness in the corn, making it the perfect pairing.

Serving Size: 4 sides, yields about 2.5 cups roughly


1 cup fresh corn kernels (do not need to boil before slicing off the cob)

1/4 red onion, finely diced

2 cups cherry tomatoes, cut in half

1 avocado, diced

1/4 cup cilantro, chopped

1 lime, juiced

salt and pepper

1 tbsp coconut oil


1. Heat coconut oil in a non-stick skillet over medium heat.

2. Cook corn in coconut oil until tender, about 5-7 minutes.

3. Add all ingredients to a bowl, season with lime juice, salt, and pepper. Let stand for 20 minutes to let flavors meld.