By Kelly Bogard
Sometimes I have a craving for certain foods. Not crazy ones like when I was pregnant with Butters, but for things that are spicy or sweet. Usually the stuff that is really bad for me, but I eat it anyway because I have no will power. However, sometimes my cravings are good for me.
Take, for example, Corn Salsa. I make it with almost all fresh ingredients, with very little salt and no oil. And since sweet corn is ready in Texas, I thought this would be the perfect opportunity to share one of my “good for you” food cravings.
3 ears sweet corn
1 can black beans, drained and rinsed
1/2 red onion
2 small Haas avocados
1 bunch cilantro
1 lime, for juicing
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
This salsa is a crisp and tangy turn from the traditional tomato salsa. The flavors of all of the veggies come together into a wonderfully crisp summer relish.
First things, first. Set a large pot of water to boil on the stove top. Once the water is boiling, add the shucked ears of corn and cook for approximately five minutes, or until the ears begin to sink. That’s how you know the kernels have cooked. Remove to cool.
While your corn is cooling, go ahead and get all of your other veggies diced up. I usually dice the jalapeno, onion and cilantro pretty fine. I leave the avocado in larger chunks. The cilantro doesn’t have an exact measurement. I usually just grab a handful to chop and add more if needed.
Now that your corn is cool enough to work with, remove the kernels from to the cob and place in a large mixing bowl.
Add the drained and rinsed black beans, and stir to combine.
Next add in the jalapeno, onion and cilantro. Make sure you get everything mixed well.
I wait to put the avocado in last, because I don’t want it to get bruised or too mashed while mixing.
Then sprinkle in the spices and squeeze the juice of a lime over the vegetables. Give it one more good stir to make sure everything is coated with the spices and lime juice. Refrigerate for two hours prior to serving so all of the flavors can marry.
This salsa is great for everything from tortilla chips to brisket street tacos. However you like it, I hope it will become a craving for you, too. By the way, most of these ingredients should be available at your local farmers market this time of year.
From all of us at Texas Table Top, enjoy!
Recipe: Corn Salsa
Summary: A crisp, tangy salsa just in time for summer
- 3 ears sweet corn
- 1 can black beans, drained and rinsed
- 1 jalapeno
- 1/2 red onion
- 2 small Haas avocados
- 1 bunch cilantro
- 1 lime, for juicing
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- Boil ears of corn for five minutes or until they begin to sink. Set aside to cool.
- Dice jalapeno, red onion and one handful of cilantro.
- Cut avocado into bite-sized chunks.
- Combine all vegetables except avocado.
- Add avocado and stir gently to combine to prevent smashing.
- Sprinkle on seasoning and drizzle with lime juice, stirring until well coated.
- Refrigerate for two hours prior to serving for best results.
Cooking time (duration): 15 minutes
Number of servings (yield): 8-10