Yesterday & A Yummy Willard Recipe

Even though the two of us skipped story time yesterday at the library the day was still pretty full of activities. We like it that way.

We went to the church to meet everyone for Tuesday staff lunch. That is always fun! Later after Noah's nap, I thought it would be fun for this little boy to play outside in his new swim suit (thanks Grammy & Campy) in the sprinkler.

 HE LOVED IT! 

His smiles & reactions to fun things make me so happy. His smile is very contagious, just like his daddy's. 

Man, this kid can play hard! We stayed out for 2 hours enjoying the water, mud, running around like crazy people, and eating a raspberry ice cream bar. Once all the mud was washed off we made a grilled cheese for dinner & ate some corn salsa then headed to the trails with Johnny for a family walk. Such a fun Tuesday!

~~~

For Easter Sunday I made a yummy corn salsa that Johnny & I have been making for a few years. Beware, it is addicting once you start eating it! I made a very large batch because we were sharing it with friends and we wanted to have left overs (we do). 

Corn Salsa 

*This is a large batch. Half of this amount would be perfect*

Ingredients:

10 corn husks

fresh cilantro

1 teaspoon of Sea Salt

juice of 5 limes

1 red onion

1 and 1/4 cup of black beans

(1 jalapeno if you like a kick)

Preparation

Fire up your grill! Throw the corn (with the husk still on) onto the grill. Let the husk burn pretty good with a nice black coat on them. This is the key to perfect corn, you have to burn the husk!

While the corn is cooking juice 5 lemons. Finely chop up 1 cup of red onions. Rinse & finely chop up 1 cup of fresh cilantro. Rinse & drain your black beans. Measure out 1 teaspoon of sea salt. 

Allow your corn to cool off completely. Then take off the husks. Now, the fun part, taking the corn off the cob. I married an Iowa boy so he enjoys corn. Ha! An easy way to take off a large amount of corn from the cob is to use a cake bunt pan, prop up the ear of corn, and get to work!

All that is left is to start adding all of your ingredients together. After you add about 1/2 the amount of lime juice & red onions, taste it to see if you need more. Everyone's taste buds are different so you don't want to go to all of this trouble to then make it too limey or oniony for your taste. 

Keep adding more or stop for now. It is up to you. Once everything is in & mixed together put it in the fridge for at least 2 hours for a cool refreshing corn salsa! This time we did not add a jalapeno (I forgot) but it is really good if you like a kick!

Enjoy with yummy chips, on fajitas, in egg tacos, with avocados, or by itself. It's all good!

~Brit

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