Firecracker Salad

It has rained and rained and then rained some more around here and the forecast indicates that we'll see more in days to come. I don't remember the last day that we didn't have rain...it was probably two weeks ago or more. And with the already high humidity of the coastal region, rain and daily temps in the high 90's create a type of humidity that's unlike anything you can imagine. The flower and vegetable gardens are thriving in the near greenhouse climates and as for my curly hair, well, it just gets bigger and more unruly each time I step outside. But today was a great day to gather with a few friends and throw some delectables on the grill. Shish-kabobs, red snapper (thank you, Justin!), grilled corn on the cob, cole slaw, homemade garlic bread, home grown strawberries with fresh whipped cream and iced tea are just a sampling of the things that graced the table. As sunset approached we launched the party boat and floated along the Neches River, watching a better than ever firework show. I love making memories with those whom I hold dear.

Recipe
1 bag frozen corn, defrosted gently in the microwave
4 ripe plum tomatoes, halved, seeds squished out, chopped in small chunks
1/2 red onion, very finely sliced
juice of 1 lime
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
small handful chopped mint

In a large bowl, mix all ingredients together except for the mint. Let the mixture sit for at least 30 minutes (so that the red onion loses its pungency). Right before serving, mix in the mint.