Sunday’s are made for brunch! There is no better thing than waking up late and starting your day with a delicious meal that brings brightness and joy to the rest of the day. The other day I woke up craving Mexican flavors, I looked in my fridge, and the idea hit me: what better way to use the excess amount of canned corn I had than to turn it into patties and top it off with avocado and a delightfully spicy sour cream. It took me around 30 mins, but it was worth it. Spicy, salty and sweet mixed with a pinch of spices combined powers and turned into an irresistible dish. All of the separate components of this recipe are delicious on their own, but when placed on one plate, a magic bite occurs.
Today I'm celebrating the best strawberries of the year with a twist on a Mexican classic. As much as I love tomatoes, replacing them with strawberries when making salsa can be a serious game-changer. The balance between sweet, sour, and salty plays a song of harmony for your taste buds and makes you want to eat more and more. To make sure you understand the food harmony I’m talking about, I’m sharing with you this simple recipe, which is great to serve at a summer bbq night with your friends or even enjoy by yourself.
