Corn Salsa with black beans is one of our favorite dips and is perfect for tailgating this fall. Really, it is perfect for any time of the year. It may just be my imagination, but I think it tastes the best when the corn is grilled.
5 ears of corn (can use frozen corn as well)
1/2 Red Onion, chopped
1/4 cup chopped cilantro
1 jalapeño pepper, finely chopped
1/2 can Black Beans
1 Lime – squeezed to juice
Salt and Pepper to tast
Grill the corn and cut from the cob. Drain the liquid from the beans. Chop the red onion and cilantro. Finely chop the jalapeño. Mix together corn, red onion, cilantro, jalapeño, and beans. Squeeze the juice of one lime into the bowl. Add salt and pepper to taste. Stir well to mix. Refrigerate to allow the flavors to marry.
If using frozen corn, allow to thaw before preparing salsa. Chopped jalapeno very finely. If you do not like heat, remove seeds, before chopping. You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon. Add chopped cilantro, salt, and green onion tops. Stir in lime juice. Stir well to mix the salsa together. Refrigerate for a couple of hours before serving. This will allow the flavors to marry together. Serve with chips, tacos, burritos, or eat by itself.
My husband does not eat tomatoes so a salsa that is tomato-less that tastes scrumptious is perfect and doesn’t last long in our house. This is a perfect addition to our Taco Tuesdays.
Be sure to see if there are printable coupons to take with you on your grocery shopping trip to make your total out of pocket be less!