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Corn Salsa


It’s the beginning of the school year!

It feels really strange to say that since I have been out of school for seven years. This time, I come back not as a student, but as a teacher. 

This fall, I will be teaching private voice lessons at three schools and running a vocal program for gifted and talented high schoolers in addition to teaching students in my home studio. I am thrilled to be able to use my master’s degree in opera performance in my professional career. 

I must confess, I have always loved the beginning of the school year, even as a child. I loved school, so going back never made me sad. I was excited to learn new things and see all my friends. I also adore fall; saying goodbye to summer felt more like saying hello to my favorite season. Still, I think I am more excited about school this year as a teacher than I ever was as a student. I am so excited to meet my students, help them develop their musicality and ears, and watch them grow and improve. 

To celebrate this new beginning in my life, I had a lovely cookout Labor Day weekend. I made lots of yummy things, but my favorite side dish was this corn salsa. Simple to make, fresh and refreshing, this side dish will brighten up your table and your palate. I hope you enjoy it!

Ingredients:
The kernels from 4 cooked corn cobs
1 medium red onion, finely chopped
1 diced avocado
1 green pepper, diced
1/2 cup finely chopped fresh parsley
1 fresno chile, finely chopped
the juice of a medium lime
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
cayenne to taste
1 teaspoon fine sea salt
scallions, sliced


Method:
In a medium serving bowl, combine the corn, red onion, green pepper, avocado, jalapeño and parsley. Toss to combine.


In a small bowl, combine the olive oil, lime juice, salt and spices. Whisk to combine. Drizzle over the salsa mix. Let rest for at least 20 minutes before serving. Garnish with scallions and- Enjoy!


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