Luckily for Z and I, our last few weeks of our CSA box have included several ears of corn. The first week, we boiled the corn and slathered the cobs with olive oil, Parmesan cheese and chili powder. But last week, we didn’t get to use the corn as early as we would have liked to. We were having friends over from out of town on Saturday, so I used up the fresh corn in a refreshing, spicy salsa.
Corn & Black Bean Salsa
Yields: About 6 servings
-1 cup fresh corn
-1 15 oz. can black beans, drained and rinsed
-1/2 large red onion, diced
-1 red bell pepper, diced
-2 tsp. minced jalapenos (I used canned)
-1 tsp. minced garlic
-1 tsp. cumin
-1 tbsp. chili powder
-Salt and black pepper, to taste
-1/4 cup fresh cilantro, roughly chopped
-Juice of 1 lime
1.) Place corn, black beans, onions, bell pepper, jalapenos and garlic in a large bowl. Season with cumin, chili powder, salt and pepper.
2.) Add cilantro and lime juice; stir to combine. Cover bowl with saran wrap and place in refrigerator for at least 30 minutes before serving (this salsa can also sit in the fridge overnight). Serve over tacos, or simply with tortilla chips.
This was an easy and delicious way to use up the leftovers we had.
What food = summer for you?