Did you know that corn season is from May- September?
Fall in love with this smoky corn salad. Do you want a refreshing and colorful salad for lunch or a tasty appetizer? This recipe was a hit at super bowl Sunday and will be one of your go-to summer salsas.
Corn Salsa
Ingredients:
3 ears of Grilled & Blackened Corn, off the cobb
1 half of tri-color peppers ( red, yellow, and green), diced
1/4 red onion, diced
1/4 cucumber, diced
1/2 of a jalapeño, diced
1/4 cup cilantro, chopped
1 can of black beans, drained
Directions:
Turn on your grill to medium heat, while the grill is heating, remove the stringy pieces from the husk. Add the corn with the husk onto the grill. Grill for 4 minutes on each side or until the husk is charred.
Remove corn from the grill and stick it in an ice bath.
Once the corn is cooled, shuck the corn and cut remove the corn from the cob.
As the corn is cooling start cutting your vegetables.
Dice peppers, and red onion, and place in a large bowl.
Chop cilantro and add it to the bowl
Drain and wash the black beans.
Carefully, cut the jalapeño. First, remove all the seeds, then finely chop the jalapeño.
Lastly, add your blackened smoky corn and mix it.
Serve with your meal and if needed add a greek yogurt dressing.
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