There is something I have yet to whine about on here, and it’s the fact that there are some foods in my life that I just don’t think are… worth it.

And it’s not because I don’t like them or enjoy their taste. It’s moreso because the food to work ratio is waaaay off. A lot of work for a little food.

Take chicken wings for example. A ton of picking and peeling and tearing and chewing, a ton of mess… and all for a few little bites of chicken (and often wonderfully crispy skin mind you), sauce covered fingers, often eaten when the waitress who has her back to you is wearing shorts that wouldn’t have fit you in third grade.

Another? Those pretty little young coconuts that you can find at Whole Foods and even my scrappy local grocery store these days. Yes, I want the delectable meat. Yes, I want the water. No I do not want to chop off my arm with a machete.

I even feel this way occasionally about… artichokes.

And this one? Well this one is going to get me a lot of flack: crab legs. Oh crab legs – you are so fantastic and make for one hell of a seafood feast, but I would much rather prefer that someone else pluck me out a cup or two of fresh meat and place it directly in front of my face with a big bowl of clarified butter. Right next to my glass of ice cold pinot grigio.

But.

The most recent one that jumped to the top my list is making those homemade chipotle burrito bowls for week night dinners. Just not feasible. I tried it a few weeks ago and between the black beans, the pintos with bacon from scratch, the long grain brown rice, the chicken, the guac, the multiple salsas, the possible carnitas… there was just TOO MUCH GOING ON. It took a good two hours to complete everything from start to finish, and when I spend that amount of time on dinner I want to be rewarded with filet, lobster, a roast chicken and twice-baked potatoes. Notice the “and.” Not or.

And no, I’m not going to give anything from my favorite bowl up. That’s one of the best things about going to Chipotle – the array of flavors and textures, all lumped together in one big pile just begging to be scooped up with a crispy chip.

When I first discovered what I can now call my favorite restaurant chain, I was strictly a burrito girl. I used to watch in awe as others ordered bowls and it just did not make any sense to me. I couldn’t even fathom not having everything smashed together in that soft and fluffy tortilla. So it’s funny that I don’t remember how or when or why it happened – the day I found myself with a bowl in hand and bag of salty chips in the other. I didn’t eat much of the bowl with my actual utensil… but instead, one by one, used those incredible chips to scoop everything up. And I’ve been a bowl girl ever since.

The only thing that stuck from my homemade bowl was the corn salsa. I mean, guacamole already plays a large part in my life (that’s just how it works when you have to spend your savings on a half decent avocado) and if we want any the other items? We simply throw them together mid week for other meals. But this salsa… THIS salsa.

For well over six weeks I’ve been making a batch on Sunday and putting it on everything I can think of. And I do mean everything – potatoes, sandwiches, eggs.

Last night I even spooned some on top of a burger.

It’s by far my favorite topping at Chipotle, and each time I’m fairly amazed that such a simple dish takes my bowl over the top. The best part about it is that it is completely customizable. You can add more heat, add less lime or leave out the cilantro completely… since I know you’re not all into that sort of thing. The below combo is my ideal after weeks upon weeks of combining and adding and subtracting ingredients. The only thing better? Making this with grilled corn. Summer can’t come soon enough.

Just Like Chipotle’s Corn Salsa

makes a big bowl

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained

2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)

1/2 red onion, finely chopped (about 1/3 cup)

3/4 cup fresh cilantro, torn or chopped

the juice of 2 (juicy!) limes

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Note: obviously fresh corn would be the BEST option here… however I don’t have access to that at the moment… and when I do have access to it, it’s only for about 2-3 months. This was the next best thing.

Now someone give me a chip.