Corn & Black Bean Salsa

With the added avocado, this salsa is on its way to becoming a guacamole, which we think is just the right place to be. Serve with tortilla chips or on top of your favorite summer fish!


Ingredients:

  • 2 ears of fresh corn, cut off the cob

  • 2 cans black beans, drained and rinsed

  • 1 pound tomatoes (12-15 cherry tomatoes, quartered / 5-6 plum tomatoes, diced) 

  • 5 green onions, finely sliced

  • 1 small red onion, finely chopped

  • 1 bell pepper, chopped (red or orange)

  • 1 tablespoon minced garlic

  • ¼ cup lime juice

  • 1 avocado, diced

  • Olive oil to taste

  • 1 tablespoon chopped cilantro (optional)

  • Salt to taste


Instructions:

  1. Combine black beans, corn, tomatoes, green onions, red onion, bell pepper, and garlic together in a large bowl. Stir to mix. 

  2. Add lime juice and optional cilantro. Stir.

  3. Add avocado. Gently stir to avoid mushing. 

  4. Add olive oil (start with 2 tablespoons, and increase to taste)

  5. Season with salt to taste. Serve!

Mexican Street Corn Salad

My father-in-law made this recipe earlier this summer, and it was an instant hit. The combination of sweet corn and savory cheese is incredible. To store: You can serve this dish immediately or chill it in an airtight container to eat later!


Ingredients:

  • 4 ears fresh corn, husked

  • Extra-virgin olive oil, for brushing

  • 1½ tablespoons mayonnaise 

  • 1 garlic clove, minced

  • 1 lime’s juice and zest

  • ⅓ cup chopped scallions

  • ¼ cup crumbled Cotija (or feta cheese)

  • ¼ teaspoon smoked paprika (or chili powder)

  • ¼ cup finely chopped fresh cilantro (optional)

  • 1 jalapeño pepper, diced (optional)

  • Sea salt to taste


Instructions:

  1. Preheat a grill to medium-high. Brush corn with olive oil and grill for 2 minutes per side, or until char marks form. If using jalapeño, char similarly now. Remove and set aside.

  2. In a large bowl, combine mayo, minced garlic, lime zest, and lime juice. Slice kernels off of corn and add to the bowl along with chopped scallions. Stir to coat. 

  3. Add cheese and smoked paprika/chili powder to the bowl. Add chopped jalapeno and/or chopped cilantro if using either/both. Stir to mix. Salt to taste.

Yields about 4 servings