The boys and I are visiting family in Tennessee for a few days but before we left I made a couple of items that i knew Jeffrey would enjoy while we were gone. I made a big batch of mocha almond granola that i know he has been enjoying each morning for breakfast and I also made ths corn salsa.
When corn is in season, this recipe is one of my favorite condiments/side dishes to make. We actually enjoyed this the Saturday before the boys and I left and it was a great addition to our tacos. I also love it because the leftovers are quite yummy and it hopefully is helping round out some of Jeffrey’s meals while we are gone.
The recipe is really easy and can easily be adapted to suite your own tastes. I am giving the bare bones in my recipe, but feel free to make it your own. (I like to add mine on top of bow-tie pasta and have it as a Santa Fe type pasta salad.) The options are endless. So take advantage of the fresh corn in season and you won’t be disappointed.
Corn and Black Bean Salsa
1 can black beans, rinsed and drained
6 ears of corn
1 pint of grape tomatoes, halved
1 jalapeño, minced
1/2 red onion, finely diced
Juice of one lime
Salt and pepper to taste
Cook your corn by either boiling, grilling, or microwaving. (my favorite is grilling)
Once the corn is cooked let it cool slightly until you can handle it. Cut the kernels off the ear and put in a medium sized mixing bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper to taste. Serve either at room temperature or chilled .