The one that did not make it – Corn and Pomegranate Salsa/Kachoomber


Today was one of those days that you enjoy, after a day well spent and savored. Yesterday was an incredibly  busy and very successful day for the most part, the food was all complete on time, the turkey well cooked and moist (thanks to the soaking in the brine).

Overall a perfect evening, with no major disasters, just the right number guests and all in just what you would want from an evening where you spent an incredible amount of time cooking.

Thanksgiving also offers me the opportunity to find recipes, especially condiments that become a part of my household table forever. This particular salsa was discovered later in the game, well, this too is very commonplace in my house. I tend to start cooking a day or so early and start stocking the refrigerator and often forget a thing or two when the dinner is actually served.

This salsa, which did not make it to the table has since been a part of quite a few dinners, both for company and just us. If I stop by Trader Joe’s I often pick up a package of their frozen fire roasted corn, which works especially well in this recipe.

The highlight of the evening for me really was a surprise visit from the brother all the way from Seattle. He wanted to make it in time for the holiday meal but actually missed the flight he was planning to take partly due to the X-ray machine being tripped off by the camera.
We both spent the day today around the house, noshing on the remains of the feast.

So tell me, do you have items on your menu that sometimes do not make it to the table?

Corn and Pomegranate Salsa/Kachumber

Prep Time: 15 minutes

Total Time: 15 minutes

A lively salsa or Indian style salad, that works as a condiment and pretty addition to any fall or winter table.


  • 1 cup frozen organic corn kernels, defrosted
  • 1/2 cup pomegranate seeds
  • 1 small red onion, peeled and diced
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 lime
  • 2 tablespoons of minced cilantro


  1. Place the corn and the pomegranate seeds in a bowl.
  2. Mix in the onion, red chili powder and the salt and toss well.
  3. Cut the lime and squeeze in the juice and mix well.
  4. Stir in the cilantro and serve with chips or with your choice of meal.
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