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. 
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.

Check out more of my salsa recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by on August 2, 2011
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