Last week was our final week of fresh sweet corn from the farm and anyone of you who live in a farm town or are farmers yourself feel my pain! We love our sweet corn and as soon as it’s gone we know that the kids are going to be heading back to school pretty soon.
You can really feel it in the air, it seems like over night we went from hot and humid to just a bit cooler weather. Last week we even bought all the school supplies and clothes for the kids.
I’m trying my best to get organized so we’re ready for the first day of school. That doesn’t just mean my kids, that means I’m working on making menus for the weeks -both lunch and supper. No more slow summer days where we grab food on the way out the door to the pool. I really need to be organized and ready for the year.
I can’t always make meals from scratch, let’s be honest. With a full time job and helping my husband build houses on the side, I can barely get food on the table. One thing I’ve tried to do though is to use some of our favorite products like El Monterey Burritos and pair them with a homemade Fresh Corn Salsa or a Cheesy Burrito Dip. This way, I’m getting delicious food on the table quick – even when I haven’t spent all day in the kitchen making it!
The best part about this Fresh Corn Salsa is that I was able to freeze some of our sweet corn to use in the recipe all year long! WIN!
How to Make Fresh Corn Salsa
2 Cups Fresh Sweet Corn (you can use canned)
1 Small Red Onion, diced
2 Tomatoes, diced
1 Green Pepper, diced
1 Teaspoon Lemon Juice
Salt to Taste
Mix all the ingredients together and serve alongside El Monterey Burritos.
Another way that we like to make our school days run smoother is to plan breakfast the night before. That may mean making pancakes ahead and sticking them in the fridge, setting out cereal or grabbing El Monterey breakfast burritos – made with the quality ingredients like scrambled eggs and cheddar cheese – that can be heated in the microwave for a quick and delicious breakfast.