Sunday, April 24, 2011

Corn Pineapple Bruschetta/Salsa

Ahhh Fresh. Nothing better than fresh food!

You could call this one bruschetta or salsa. All the fresh veggies are Yumm-O!

To be honest really, I can't make up my mind about this one. So many options, a mouthful of good flavor. You just call it what you will and "taste" it how you like. And I will call it Bruschetta/Salsa. There.

Now when I say "taste"...taste it! Taste as you go. Does it need more hot sauce? Spice :) Does it need a dash of salt or sugar? Or do you like it just the way it is? That is what makes you a good cook. Let your taste buds do the talking. 

That is unless your taste buds have something wrong with them and you add something crazy to a recipe that just doesn't belong. "One of these things doesn't of these things is not like the other."

Makes a great appetizer.


1 1/2 cups frozen corn
1 cup fresh pineapple, or canned if you don't have fresh, chopped
2 large tomatoes, chopped (try to take out most of the juice from the tomato)
3/4 cup chopped English cucumber (I like the English cucumbers better, less seeds...better overall taste. But that is up to you.), quartered
1 orange bell pepper, chopped
3-4 green onions, chopped
2 limes, juiced
1/2 bunch fresh cilantro, chopped
1 tsp cumin (you will have to much you like)
Hot sauce ( much do you like. About 6 shakes. I used the green hot sauce, or you can finely chop 1 jalapeno)
pinch of salt (salt helps to bring out the juices and flavor)

To make:

It is better to make this ahead of time and let it sit in the refrigerator for up to a day before serving, that way the juices and flavors blend and mix together. It really does make a difference in the overall taste. Plus, give the corn time to thaw out. Or you could let your microwave thaw it out before you add it to the bowl. Just a thought.

In a large bowl: chop your pineapple, tomatoes, cucumber, bell pepper, green onions and add it to the corn. Mix.

Then add your chopped cilantro and jalapeno or hot sauce and add it to the bowl and mix. Add the cumin, salt, and juice of 1-2 limes. If you want more lime flavor, zest one of the limes and add it to the bowl. Mix.

Serve it with tortilla chips for as a Mexican dip or on top of Italian Bread for an Italian bruschetta. Add some fresh Parmesan cheese on top (if desired) and cook in the oven on the bread for 8-10 minutes at 375 degrees.

*If you serve it with the Italian bread. Slice bread. Brush it with olive oil and cook in the oven at 400 degrees for about 8 minutes per side. Flip once. Total cooking time, about 15-16 minutes. Check it often to see if it is golden brown. Also touch it. You don't want it to get too crispy and tear up your mouth when you eat it. Ouch! So, let it give a little when you touch it.

If you have a lot left over for the next day, toss it in some cut leafy greens for a nice salad. Serve with a vinegarette dressing, or the juices from the salsa with a little added olive oil; would make for a light salad. Low fat, yet still very tasty!

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