Friday, August 23, 2013

Corn and Black Bean Salsa

This might be my favorite thing I've made all summer. And it doesn't even have any chocolate in it, so it must be good.  Seriously, I've made this three times already this month and will probably make it again next week.  It all started with some awesome corn from our farm box.  Then some black beans, a little mango and red onion.  A lonely jalapeno pepper needing some love got thrown in.  Then dressed with a bit of olive oil and lime juice and tossed with some cilantro.  Amazing.  Light, fresh flavors but still essentially summer-esque make a nice alternative to my usual salsa.  This dip is hearty and I'm sure would be great with some sort of actual meal, but it's never made it that far since Dave and I have literally shoveled this into our mouths with tortilla chips until we run out.  And then I have to make it again.  I'll be sad with the fresh corn runs out, because I seriously love this salsa.

If the number of brownies I've made this month is any indication, you probably know that I love the little booklets tucked into my Food Network Magazine every month, featuring one particular type of food and 50 ways to prepare it.  In the July/August 2013 issue, they featured Fresh Corn 50 Ways, which was perfect for when our farm box overflowed with the stuff.  I did add the jalapeno on my own, and you should seed it as much as you desire. It was worth adding for just a little bite to bounce of the kick from the red onions, but it tempered down with the sweet mango and tart lime juice.  If I do contain myself long enough to do something else with this salsa, I imagine it would be a tasty sauce over grilled chicken or maybe fish for those people who eat fish (that would be someone other than me).  But frankly, it's so perfect there's no shame in stuffing your face with it.  I won't judge you.

Corn and Black Bean Salsa


2 ears fresh corn
15 ounces canned black beans
1 jalapeno pepper
1/2 red onion
1/4 cup cilantro
1 mango
2 Tablespoons olive oil
2 Tablespoons lime juice (from one lime)

To prepare corn, remove most of the exterior husk, leaving about 1-2 layers around, on top of the silk.  Trim the silk off the top, removing any dry ends, and break off the ends.

Microwave both ears together, on high, for 5 minutes.  Let cool slightly, then remove from microwave and peel off remaining husks and silks.  Note:  The steam helps keep the silks attached to the husks, making them easier to remove cleanly.   Stand corn cob upright on top of a plate or cutting board (I've been known to stick the corn cob in the flute of a bundt pan for this job), and with a sharp knife, carefully cut kernels away from cob.  Transfer kernels to a bowl.

Drain and rinse beans, then add to bowl with corn.  Finely chop onion, jalapeno and cilantro.  Add onion and jalapeno to corn and beans.

Diced mango, peeling away skin and cutting out the pit, and add to bowl.

Stir beans, corn, onion, jalapeno and mango.  Toss with olive oil and lime juice, then add cilantro and stir to combine.

Chill until ready to serve.

Makes about 4-5 cups.

Happy Baking,
The Cookie Princess

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