I know that I always talk about how picky of an eater I used to be, almost to the point where I’ve become redundant. But the more I cook and the more I expand my tasting horizons, the more I realize how much I’ve missed out on over the years by being finicky. For example: this salsa would’ve been Nopes-ville for me a few years ago, thanks to its inclusion of raw red onions, green peppers and (the dreaded, soapy-tasting) cilantro. And now, I can’t get enough of it. After begging for the recipe, I’ve made it three times within the past month alone!

The reason I love this recipe so much is because it represents how far I’ve come; now when people ask me if I’m picky about food, I can proudly say “no”! Well… I still can’t stomach raw celery, blue or goat cheese… but I’m working on it.

Actually… I’m pretty sure I’m always going to hate celery, so we can just leave that off the list… please.

Whoops, I digress–let’s get back to the salsa! It’s best with fresh or frozen corn, but if you’re in a pinch you can definitely used canned corn… don’t worry, I won’t tell anyone. I’ve used both canned and cooked lentils with similar results, so long as you drain both very well. And if you’re a fan of heat, feel free to mince half a jalapeno pepper (de-seeded of course) and toss it into the mix. I prefer to leave it out in case people are not heat-inclined.

Lastly: I know that the pictures feature yellow bell pepper, but that was during one of my trial runs for this recipe. I definitely recommend green bell pepper instead.

It’s embarrassing to admit now, but I was not a huge fan of Creole or Cajun food until recently. It seems blasphemous to say something that far-reaching as a food lover–to write off an entire region that is known for being a rich melting pot of vibrant flavors. But I like to blame my strange aversion to bell peppers as well as my unfamiliarity with New Orleans cuisine. I don’t ever recall having anything remotely Creole or Cajun when I was growing up, and my college isn’t really known for its diverse culture or cuisine…

(I know, I have no excuse for the bell pepper hatred. All I can say is that I’ve come to my senses, and that sad period in my life is over.)

Now that I’m on Team Cajun/Creole, I’m all about the flavors and richness of culture that you can taste in every dish. I especially admire Cajun cooking for its resourcefulness–which is great for those of us looking for a lot of taste on a more limited budget. Sorry, Creole: let’s do étouffée another night, okay?

I know I’ve stated this before, but corn is one of my favorite things to eat. I love its sweet flavor and chewiness and think it goes well with just about anything. And when I found this recipe in a Cajun cookbook, I was intrigued. How would the subtle sweetness of corn play with the spiced, sharp flavors of Cajun preparation? Quite well, it turns out, and even better than I expected. The bell pepper and onion sharpen the sweetness, while the earthy tang of the tomato sauce makes each bite savory. Throw in the Old Bay seasoning and cayenne pepper and you’ve just kicked these corn kernels up another level!

This side dish would pair well with a fish fry or chicken and grits–it really spices up a meal without being overwhelming! I definitely recommend using fresh ears of corn, but if you’re looking for a quick and non-messy alternative, use frozen corn instead. Just defrost the corn in the microwave until the frost is melted, then follow the directions.

Recipe adapted from About.com.

James and I are fortunate enough to live near Little Osaka in West Los Angeles–honestly, we probably patronize restaurants on this street at least twice a week. It is invaluable to have such a great array of places to eat near us, especially because traffic in LA can be so restrictive! It’s almost to our detriment that we live so close by; at times, it’s hard for me to muster the energy to cook something when I know we can eat delicious food for relatively cheap prices on Sawtelle. Our proximity to Little Osaka has also made me quite content to dine out for a lot of my favorite foods instead of trying to create them at home.

The only time I do try to make some of the dishes I enjoy at home, however, are when I think that the cost of eating out is grossly imbalanced with the effort it takes to make the dish. Corn potage falls into that category quite easily, as the ingredients are easy to obtain and the recipe itself is quite easy to make.

We first encountered corn potage at Curry House on Sawtelle and instantly became enamored with its sweet, creamy flavor and thick texture. Japanese cuisine has embraced corn and tends to highlight it in peculiar ways–yes, I’m talking about corn on pizza and ice cream–but this particular preparation has been lovingly adapted from French cuisine. The word “potage” is an old French term for thick stew (potted dish, literally); as for how potage mades its way to Japan, well… I came up empty in my cursory research. Musings aside, corn potage has become a very popular Western-style food in Japan–but maintains its French origins in its preparation by building its flavor from a basic roux of butter and flour. Blending the corn into the broth creates the mushy consistency that normally takes hours for traditional potage soups, making for a soup that is hearty but altogether different than corn chowder.

I absolutely love corn potage with crusty bread, as a side with katsu curry, or even by itself–but then again, I am nuts about corn in general and love eating it in just about any preparation or style. Even if you don’t necessarily feel the same way, I hope you give it a try and enjoy it!

Recipe adapted from Little Japan Mama.