When I want a sweeter salsa that’s not fruit-forward, I reach for corn. Corn is a great addition to salsa for the crunch, the bit of sweetness, and it’s really pretty! I also like to add black beans to my corn salsa to balance out the sugar with a bit of protein.
Corn salsa is a great staple for the condiment table at a summer grill-out. It’s fresh, sweet, and goes with everything. It’s a little more involved than many of the “chop it and eat it” recipes we tend to share on this blog, so bear with me. It is worth it!
- Fire up the grill and throw on a few ears of corn – leave on the husks for the first few minutes until it begins to char, then peel it and throw it back on until you get the color you like.
- Now recruit some kids to slice the corn off the cobs and throw in a bowl. Season as you like – I advise salt, pepper, lime juice, and a little chili powder.
- Now add the following:
• ½ diced red onion
• 1-2 large (diced) red tomatoes
• 1 whole chopped serrano pepper (remove the seeds for less heat)
• ¼ cup fresh diced cilantro
• 1 cup black beans