Strawberry Corn Salsa -- The Sale Bin That Started Something

Mid-July. I have been thinking about what comes after UAB. I am in my last year, graduation in December or May depending on how the last courses fall. Dr. Ochoa has been working with me on graduate school applications for the fall cycle. I have asked her to write me a letter of recommendation. She said: I have been waiting for you to ask. She has three programs in mind: two in developmental psychology, one in education policy at a program that specifically works with child welfare systems. That last one has a fellowship that would pay for the degree and provide a living stipend. I want that fellowship. I want it in a specific, named way.

Made mango salsa this week for the first time, because fresh mangoes were on sale and I wanted something bright and summer. Diced mango, red onion, jalapeno, cilantro, lime juice, salt. It came together in ten minutes and tasted like summer in its most optimistic form. I put it on top of grilled chicken and Priya said: where did this come from. I said the sale bin at the grocery store. She said: you know that is not what I meant.

I have been testing a theory about the blog for the past two months: if I write honestly about hard things, more people find it and feel found by it. The pandemic posts about food insecurity and pantry cooking have been the most read things I have ever written. And they are also, I think, the most useful. That combination is something I want to understand and keep doing.

The mango salsa I threw together that week was never really about the mangoes — it was about wanting something that matched how I was starting to feel: bright, purposeful, a little bit bold. Strawberry Corn Salsa carries that same energy, and honestly it’s the kind of recipe that fits any week where you’re moving toward something. Sweet strawberries, smoky-charred corn, a hit of jalapeño heat — it comes together as fast as a decision you’ve already made. Make it and put it on whatever you’re grilling, and let someone ask you where it came from.

Strawberry Corn Salsa

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 6

Ingredients

• 2 cups fresh strawberries, hulled and diced small
• 1 1/2 cups fresh or frozen corn kernels (about 2 ears), grilled or charred
• 1 jalapeño, seeded and finely minced
• 1/3 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon honey
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon black pepper

Instructions

1. Char the corn. Heat a grill pan or cast iron skillet over medium-high heat. Cook corn kernels dry, stirring occasionally, for 6–8 minutes until lightly charred in spots. Remove from heat and let cool slightly.
2. Prep the strawberries. Hull and dice strawberries into small, even pieces roughly the same size as the corn kernels. This keeps each bite balanced.
3. Combine. In a medium bowl, stir together the strawberries, cooled corn, jalapeño, red onion, and cilantro.
4. Dress and season. Add lime juice, honey, salt, and pepper. Toss gently to coat. Taste and adjust salt or lime as needed.
5. Rest before serving. Let the salsa sit at room temperature for at least 10 minutes before serving so the flavors come together. Serve over grilled chicken, fish tacos, or with tortilla chips.

Nutrition (per serving)

Calories: 65 | Protein: 1g | Fat: 0g | Carbs: 15g | Fiber: 2g | Sodium: 100mg