This week's tailgate recipe comes from Katie Kelly (2008, Arts & Letters).
Saturday afternoon, the Michigan State Spartans venture south for their first away game of the season. They'll face the Notre Dame Fighting Irish for a 3:30 p.m. kickoff. Notre Dame has two wins and one loss (to the Wolverines) to start their season, while the Spartans are undefeated.
This week we've asked our communications manager, Katie Kelly, to share one of her favorite recipes. She recommends her sweet corn salsa recipe, which is perfect for this time of year. Everywhere you look there are farm stands selling corn and fresh vegetables, so fresh ingredients can be purchased easily.
Outside of work, Katie serves on the board of the Mid-Michigan Spartans (MSU Alumni Club of Mid-Michigan), where she is particularly involved with the communications, Spartan Crystal Ball, and young alumni committees. Katie is also active in Young Spartan Professionals (a group for MSU employees) and in various community service projects in the area. She received her BA in English in 2008, and an MA in public relations in 2012. She has worked for University Scholarships & Fellowships Advancement Office since 2005.
Sweet Corn Salsa
- 5-6 ears of fresh sweet corn, cooked and removed from the cob
- 1 jalapeno (seeded and chopped; leave in some seeds for more heat if you prefer)
- 1 medium Vidalia onion, finely chopped
- 3 cloves of garlic, minced
- 3/4 to 1 cup cilantro, torn or chopped
- Juice from one lime
- Salt (optional)
Clean and cook sweet corn. (I suggest grilling the corn for a nice flavor.)
Cut the corn off the cob and place in medium sized mixing bowl.
Combine corn with remaining ingredients and mix well.
Add additional cilantro, salt, lime or jalapeno to suit your taste.
Serve with tortilla chips or as a garnish. It also goes well with fish, chicken and Mexican food.
Bonus tip for Spartans
Recipes often taste better with fresh produce. Did you know that MSU has a farm stand where you can buy great produce while supporting student efforts? The stand is operated by the Student Organic Farm and is open every Thursday from 11 a.m. to 5:30 p.m. through the end of October. It is located outside the MSU Auditorium. You can also find baked goods from MSU Bakers and lunch on the run from the MSU On-The-Go Food Truck on Thursdays at lunch.
Photos with MSU Athletic Director Mark Hollis and MSU Men's Basketball Coach Tom Izzo provided by Katie Kelly, who to her chagrin must admit she doesn't have a photo with Coach Dantonio. Yet.