One of my wife’s very favorite things to eat is Corn & Black Bean Salsa, which she usually buys at Harmons. However, it is very easy and inexpensive to make at home, and also tastes much fresher. Give it a try!
- Fresh corn kernels from 2-3 ears of corn
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 15-oz. can black beans, drained and rinsed
- 1 chopped plum tomato
- 1/2 minced small red onion
- 1/4 cup minced fresh cilantro or parsley
- fresh lime juice from 1 lime
- 2 minced jalapeño chiles, stemmed and seeded
- 1/2 tsp kosher salt
- Heat a medium skillet – preferably cast-iron – over medium-high until hot.
- Add corn and oil; cook, stirring occasionally, until corn is browned, about 5 minutes. Tip: It helps to use a pan lid or grease splatter guard over the skillet to keep corn kernels from popping and jumping out of the pan and onto the stove.
- Add cumin and cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat and transfer the corn to a bowl.
- Add beans, tomato, onion, cilantro/parsley, lime juice, jalapeño, and salt to the corn mixture; toss gently to combine. Let stand 10 minutes. Serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.