I don't eat a lot of nightshades, because they make me feel super inflamed in my body. One of the things I usually do in the summer time is find about 900 different ways to try and recreate salsa since I don't eat tomatoes.
Recently, I did a little play on Elote, aka Mexican Street Corn. If you aren't into using mayo you can use vegan yogurt instead!
- Whole Corn on the Cob (If you can't find, you can easily use frozen and sear in a skillet)
- 1 Cup Primal Kitchen Mayo
- 1/2 Red Onion, Chopped
- Bunch of Cilantro, minced
- 3 cloves garlic, minced
- 2 limes, zested and juiced
- dash of cumin
- salt and pepper
You can either grill the corn or heat over the open flames on your gas burners. If you are totally uncomfortable with this, just use frozen corn with a little bit of avocado oil and heat until seared.
Let corn cool, and mix with mayo or yogurt and the rest of the ingredients. Place in refrigerator for about 2 hours to let cool completely and serve as a side or...as I like a pretend salsa!