Tuesday, August 2, 2011

Fresh Corn and Black Bean Salsa

Salsa made with fresh off the cob corn and summer garden tomatoes, black beans, lime and cilantro. Just add some chips.

Fresh Corn and Black Bean Salsa

One of my favorite snacks is tortilla chips and salsa, and one of my favorite salsas is the corn and black bean variety.  I sort of fiddled around a bit with the basics of my restaurant style salsa and came up with this homemade version, both making and plowing through it several times already, all on my little own.

With summer corn and tomatoes at peak right now, it's a perfect time for using fresh, but frankly I've already used both fresh and canned products for this recipe, and both produce a delicious salsa. With canned products you'll need less added salt and sugar, and with fresh, you'll need more of both, so as always, start small, adding a little, then taste and adjust. Either way, do try it with the Mexican style canned Rotel with lime and cilantro, if at all possible. It really just enhances this salsa.


It's also important for me to mention here in this season of canning, that this is a eatin' salsa, not a canning salsa and should be stored in the refrigerator. Consult a canning resource for a canning version of salsa.

Roast, grill, boil, steam or somehow otherwise cook the corn first before cutting it from the cob when using fresh. Add that to a large bowl.


I'm using my food processor for this, but of course it can also be all done by hand. Add the onions, jalapeno, and garlic to the food processor and pulse about 4 times. Don't puree it!


Next you'll want to process two of the tomatoes. We aren't taking this as far as the restaurant style salsa, so you'll just want to first coarsely chop them, then add to the food processor and pulse about 3 times.


Add that mixture to the corn. Puree the one remaining tomato and add that to the corn along with the Rotel tomatoes.


Add the sugar, cumin, lime zest, juice and cilantro to the corn mixture and gently mix it.


Add salt and pepper, beans and green onion; toss. Cover, and refrigerate overnight or up to 24 hours to allow the flavors to fully develop, stirring occasionally.


Stir, taste and adjust seasonings, and serve with tortilla chips, or use as a relish for fish, grilled chicken or meats.


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Recipe: Fresh Corn and Black Bean Salsa

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 12 servings

Ingredients
  • 3 cups of cooked corn kernels (about 3 ears)
  • 3 medium tomatoes, divided
  • 1/2 of a Vidalia onion, cut into chunks
  • 1/2 of a red onion, cut into chunks
  • 1 to 3 jalapeño chili peppers, seeded and ribs removed
  • 2 cloves of garlic
  • 1 (10 ounce) can of Mexican Rotel diced tomatoes with lime and cilantro, undrained
  • 1 tablespoon of sugar
  • 1/4 teaspoon of cumin
  • Zest and juice of one lime
  • 1/4 cup well packed cilantro, or to taste; set a few leaves aside to chop for garnish
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 (15 ounce) can of black beans, drained and rinsed
  • 1 green onion, sliced
Instructions

Add corn to a large bowl. Add the onions, jalapeno, and garlic to the food processor and pulse about 4 times. Coarsely chop two of the tomatoes and add to the contents in the food processor; pulse about 3 times. Add that mixture to the corn. Puree the remaining tomato and add that along with the Rotel tomatoes, sugar, cumin, lime zest, juice and cilantro to the corn mixture. Add salt and pepper, beans and green onion; toss. Cover, and refrigerate overnight or up to 24 hours to allow the flavors to fully develop, stirring occasionally. Taste and adjust salt and seasonings as needed. Serve with tortilla chips, or use as a relish for fish, grilled chicken or meats.

Important: These is an un-processed salsa and it must be stored in the refrigerator. Without processing this salsa is not a shelf-stable item. Consult a canning resource for a recipe.

Note: If you don't have a food processor just mince the vegetables to desired consistency. Can substitute 2 (14.5 ounce) cans of diced tomatoes, undrained, and/or 2 cans of whole kernel corn, drained. Use less salt and sugar when substituting canned tomatoes and/or corn - as always, add a little, taste, and adjust. If you substitute another type of Rotel, you may want to add additional lime juice and cilantro. Can also try this with other hot peppers, such as serrano, poblano chile, chipotle, new mexico and/or habanero. Just be mindful of the heat level!


Source: http://www.deepsouthdish.com

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Posted by on August 2, 2011
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8 comments:

  1. Nice trick using the inverted bowl as a stand to de-cob the corn. I'll have to remember that one!


    I'm just waiting for my garden tomatoes redden up so I can head down to the farmer's market for some ears to make some corn salsa myself!

    ReplyDelete
  2. Never tried adding Rotel to this...sounds good! Thanks for sharing.

    ReplyDelete
  3. Beau it's a helpful trick to make all the corn fall into the bowl, rather than all over the counter and floor! A bundt or angel food pan works well too.

    The Rotel is fantastic - try it!

    ReplyDelete
  4. Happened to come across your website while searching for oven fried chicken. The chicken did turn out yummilicious!! I come from a different culture really, but there is so much of warmth in here!! I am going to try out your brownie recipe next. Love your style!

    ReplyDelete
  5. I am loving your photos!!! great post...lots of eye candy!!! hahahaha....a girl could get fat living with you...good thing photos don't have calories! I am so glad I have a few minutes to pop over and see some of my favorite blogs...AND leave a comment! have a great week...
    (¯`v´¯)
    `*.¸.*´Glenda/Tootsie
    ¸.•´¸.•*¨) ¸.•*¨)
    (¸.•´ (¸.•´ .•´ ¸¸.•¨¯`•.

    ReplyDelete
  6. I've got all of the ingredients and this would be a good snack this afternoon. I love rotel.

    ReplyDelete

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