If you follow me on Instagram, you might have seen that I took part in a CrossFit competition over the weekend. It was my first competition, and it was a ton of fun, as well as a huge learning experience. To preface this story, you should know that as a kid, I never played sports. Sure, I dabbled in a little bit of softball, swimming, and soccer, but it never stuck. I’m not sure why, but I just couldn’t get into it. I’m a pretty darn competitive person, and as a result, you’d think this weekend’s competition would have been right up my alley. Soooo not the case!
I had no expectations going into the day, and only hoped to finish all three workouts. I started out the day with a sub-ten minute 2000 meter row and a fifteen pound addition to my previous best deadlift. I was thrilled and optimistic about the final workout. As the day went on, those feelings changed. In the final workout, I wasn’t able to finish one entire round where others had been able to, and I was seriously discouraged. In the span of a day, I figured out that my competitive streak is a major double-edged sword. It forces me to push myself to do things outside my comfort zone, but also leads to some serious disappointment when I fall short of my expectations.
What I neglected to recognize was how much I love the CrossFit community and the support it provides. I was surrounded by a great group of athletes from my gym who pushed me through each and every workout. CrossFit has given me the opportunity to do things I never thought I’d be able to do. Before CrossFit, I was the furthest thing from an athlete, and I’m still not sure I can label myself as such, but I couldn’t be happier to be a member of gym that gets me closer to becoming one.
Now, make this salsa. It’s got layers of flavor and screams summer. Just do yourself a favor and don’t douse it in Sriracha. It looks pretty in pictures, but your mouth will burn like the fire of a thousand suns, and you’ll drink so much water you’ll be visiting the restroom every 5 minutes for the next 2 hours.
|Caramelized Onion and Corn Salsa||
- 1/2 large white onion, finelychopped
- 2 ears corn, cut off cob
- 1 tbsp olive oil
- 1 roma tomato, chopped
- 2 tbsp chopped cilantro
- salt and pepper, to taste
- In a large saucepan, heat olive oil over medium heat. Add onions and saute for 10 minutes, stirring every two minutes or so. Add corn and saute for 10 more minutes, also stirring every couple minutes. Remove corn and onion mixture from pan and let cool at least 30 minutes, uncovered in the refrigerator.
- Remove corn and onions from refrigerator, stir in tomato and cilantro, and season with salt and pepper to taste. Yields roughly four servings (and also tastes delicious eaten straight out of a bowl).
I didn’t add avocado to the recipe because I planned to keep it a few days and avocado browns so easily, but if you’re planning to serve this immediately, it would make an awesome addition!
Check out even more amazing summer salsas and dips here:
- Cocoa Chipotle Salsa from Gimme Some Oven
- Summer Guacamole from Edible Perspective
- Roasted Red Pepper Feta Dip from Running to the Kitchen
- Grilled Peach Salsa from Eat, Live, Run
- Spicy Watermelon Salsa from Grab a Plate