When I began sorting through all the food in my freezer, in preparation of the coming hurricane season, I found – much to my dismay – an overabundance of corn, both in cut and cob form.
*note to self: do not buy any corn for at least 12 months.
I loathe to throw it out, but also know I need to be creative in how I use it. There are the ubiquitous recipes for corn muffins – albeit fancied-up with cheddar, green chilies and bacon – corn chowder, and just plain old buttered corn.
Then… I thought of the out-of-control cilantro and jalapeños that are growing in my salsa garden. Corn? Salsa? ¡Si!
Corn and Black Bean Salsa
2, 15 oz. cans black beans, rinsed and drained
2 cups frozen corn, thawed
1 cup red bell pepper, chopped
1 cup fresh cilantro, chopped
8-12 green onions, sliced
6 Tablespoons fresh lime juice (about 3 limes)
4 Tablespoons balsamic vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
Combine beans, corn and bell pepper in a large bowl and set aside. In a smaller bowl, combine green onion, cilantro and remaining ingredients. Blend well, pour over vegetable mixture, stirring until well mixed.
Refrigerate up to three days.
Yield 6 cups.
1. If possible, always used fresh ingredients, the flavor is more intense. You can also throw in a little jalapeño to spice the salsa up a bit.
2. When using fresh cilantro, be careful to rinse the bundle well to wash off any remaining dirt. I also strip the stems and only chopped the leaves. If you don’t like cilantro as much as I do, you can always adjust the amount to your own taste.
3. Salsa can be served with corn chips, or as a side with grilled beef, chicken, or fish. It’s also tasty as a condiment on green salads, or on tacos and quesadillas.