Monday, August 19, 2013

Fresh Corn and Black Bean Salsa

I thought this would be a great recipe in honor of National Hot and Spicy Day.  I bet you didn't know there was such a day, did you?   Well there is and it is today (August 19), so Happy National Hot and Spicy Day!   As if August isn't hot enough!   Regardless, I hope you find some heat in your life today.  Might I suggest this amazingly fresh salsa?  Now that corn is coming into season, it is perfect timing to whip some up.  

Fresh Corn and Black Bean Salsa


  • Fresh corn kernels (cook 1-3 ears of corn in boiling water, let cool and cut off  the cob)
  • Diced red onion
  • Diced cucumber
  • Diced tomatoes
  • Chopped fresh cilantro
  • Fresh lime juice
  • Finely chopped jalapeno pepper (or a spicier pepper is you desire more heat)
  •  Minced garlic
  • Can of black beans, drained and rinsed
  • Salt
  • Cayenne
  • Cumin 

NOTE:  I deliberately did not put in any measurements because you can just add as much as you’d like; you need to play and taste as you go.   Add a pinch of salt and 1 teaspoon of cumin and then taste it to see what you think.   Add ¼ cup of lime juice and then taste it to see if you want more.  (You could also add a dash of orange juice).  Love cucumber and cilantro?  Load it up!   Want to really add some heat?   Add a lot of hot peppers.  You get the idea.   You can also be creative and add in other ingredients, such as green onions, bell peppers, etc….  Make it your own.

Combine all ingredients in a bowl.  Cover and refrigerate for 2-4 hours.  Remove and serve with tortilla chips.  How easy is that?  Well, maybe all that chopping isn’t so easy but it is easily worth it.  I promise.

Pairing: A margarita!  Duh!  

I’m sure this salsa would be great with grilled steak or chicken or with cheese in a quesadilla; but honestly, I just love it with tortilla chips (and also some guacamole on the side).   That said, I will say the salsa also goes great in eggs (scrambled or omelet) for a little hot and spicy Mexican breakfast.


No comments:

Post a Comment