'Tis the season. (Morguefile)

Let's be honest -- tailgating means beer.

Whether or not football is important to you, the word "tailgating" inevitably brings to mind some variation of beer (red cups) and team spirit (black and gold).

If there's food involved before a CU game, it's usually a bag of potato chips someone ripped open, accidentally spilled half on the floor, and then threw in giant Tupperware masquerading as a bowl. Sometimes there's cheap vodka-infused watermelon as well.

But -- at the risk of sounding naive -- that doesn't always have to be the case.

Boulder was awarded "foodiest" city by Bon Appétit magazine in 2010, which isn't quite compatible with the tailgating imagery. But just because there's booze in plastic cups and screaming, body-painted fans, doesn't mean the food has to be on that level.

Tailgating food can be healthy and easy, while still being slightly more impressive than pouring a bottle of Pace into a mug.

Corn salsa is a perfect example. It's a great reason to take advantage of the fresh corn at the farmers market, and an alternative to the traditionally greasy tailgating snacks.

As a family recipe, it's always been served with tortilla chips at happy hour, but it can also be served on top of grilled chicken or fish.

Corn salsa

4 cups of corn (cut off the cob or frozen)

1 tomato, diced

3 limes for juicing (lemons would work too)

1-2 teaspoons of finely chopped onion (to taste)

1/2 bunch of chopped cilantro

salt and pepper to taste

You can also add black beans or diced red and green bell peppers

Directions: First, cook the corn (if it's on the cob, let it cool after cooking, then cut the kernels off). Next, juice 3 limes into the bowl with the corn. Add the tomatoes, chopped onion, cilantro, salt and pepper, and mix it all together. Can be served right away, but it's even better chilled.

Courtney Gibb is a senior at CU. Send her your college cooking ideas at Courtney.Gibb@colorado.edu.