This recipe is another winner from Tad’s mom! She makes this corn salsa a lot and it is so delicious! I love serving it with tortilla or pita chips, as well as over tacos or inside burritos. It looks like it took a lot of time to prepare, but you actually just throw everything together!
This is a great side dish to take to a picnic or potluck!
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| via @feathersinournest on instagram |
Fresh Corn Salsa
2 cups fresh corn cut off the cob (or 1 can corn, rinsed and drained)
1 can black beans, rinsed and drained
1 cup red onion, diced
1 cup red pepper, diced (I sometimes leave this out since they can be so expensive)
1/2 cup cilantro, finely chopped
3-4 roma tomatoes, chopped (you can substitute other varieties)
diced jalepeno pepper, to taste (optional)
1/3 cup olive oil
1/2 cup apple cider vinegar
2-3 dashes hot sauce (like Frank’s)
2 tsp. aleppo pepper flakes
1/4 tsp. cumin
salt & pepper
If using fresh corn, steam slightly (or saute lightly in a skillet). Combine all ingredients in a large bowl and refrigerate to allow flavors to mellow.
This makes a lot, but I have found that you can freeze half of it and it thaws out nicely!
Enjoy!
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Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tatertots & Jello
What a great combination of flavors! I can see me using this in so many ways…topping grilled meats or making some quick quesadilla snacks for my hungry teenaged boys. Thanks for sharing. I’m printing this one to try soon!