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.
Notes:
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.
Thin spiral notebook 
Almost looks too pretty to eat!
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I’m going to try this tomorrow. We have bell peppers and fresh corn in our fridge from the co-op that need eating! Thank you for the tip, we love salsa around here too. 😀
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My husband would love this!
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What a beautiful presentation, and a great idea for corn. What about corn chowder?
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Check the link on corn chowder. It’s one of my favorite cold weather meals.
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I’m reading this, just having come back from lunch. Now I want to go back and have MORE!!
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OMG, it’s beautiful…..now I’m hungry!
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Mmmm yummy! I’d toss in a little tomato, too, but that’s just because I love tomato so much. I do the same thing, which is how I currently have an overabundance of mozzarrella cheese, amongst other things. Go fig.
The couscous salad I posted uses corn, too. And i have a good pasta salad I posted a few years ago that does, as well. Good luck using up all that corn. Mmmmm fresh food 🙂
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I’m sending you a recipe. I’m also going to try your salsa, but can’t help but add some chopped avocado to it. 😉
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That would be delicious! I’ll have to try that too.
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Yum. Scott is a huge salsa fan. I like it too, but he’d eat it as a food group. Also, we have a similar corn problem.
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My husband is the same way about salsa. He loves this recipe. I was pondering a possible pancake too, like a fritter almost?
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