Today we are making summer sweet corn salsa. its the perfect blend of sweet and spicy; using a mix of fresh and canned ingredients, this corn salsa is ready in just minutes.
This sweet corn season will probably be short due to all the flooding in Ohio’s farm lands. If you’re going to buy sweet corn, I recommend getting it from your local farmers market or fruit stand. Nothing beats locally sourced sweet corn! We ate our salsa the first night with tortilla chips and then a few days later to use the rest up, I used the salsa as a bed for some chipotle cheddar stuffed chicken breasts!
NOTE: If you hate cilantro as much as I do (i.e. it tastes like soap to you) feel free to sub out the cilantro for parsley. You’re welcome!
Easy Corn Salsa
- 3 cups sweet corn boiled if fresh from the cob
- 15 oz diced tomato
- 15 oz black beans drained & rinsed
- 1 cup sweet onion
- ⅓ cup sweet red bell pepper chopped
- 3 jalapenos seeds removed & finely chopped
- 2 tablespoons garlic mince
- 3 tablespoons fresh cilantro OR parsley finely chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
- tortilla chips for serving
- FOR FRESH CORN ON THE COB: Boil the corn on the cob by bringing a large pot of water to a rolling boil. Submerge 2-3 cobs. When the water returns to a boil, remove the cobs from the water and use a sharmp knife to remove the corn from the cob. Chill until no longer steaming.
- Drain the black beans and diced tomatoes of their excess liquid. In a large bowl, combine the corn, beans, tomtaoes, onions, chiles, red peppers, jalapenos, garlic, cilantro/parsley, apple cider vinegar, lime juice, salt and pepper.
- Stir together until completely mixed. Cover and chill for at least an hour or overnight for the best flavor. Serve with tortilla chips and enjoy!