This Salsa is a prime example of everything I preach on here: using fresh, local ingredients and being able to adapt to new ideas. Long story short, we decided to throw a housewarming party for the new place and obviously I was going to be cooking. Part of the plan was that I was going to be making Salsa but when we got to the store they had some really nice looking organic sweet white corn.
“I’m making Salsa out of this” I said as I loaded four ears in a bag and my mind played with ways for me to pull this off.
Mise En Place
- Knife and board
- Large mixing bowl
- Saute pan
- Small mesh strainer
- Wooden spoon
- Four ears of sweet white corn
- 1 can of black beans, rinsed and drained
- 1 onion
- 4 roma tomatoes
- 1 jalapeno or more for spice
- A small fist full of Cilantro chopped
- 1 lime
- Salt and pepper
- A few spoonfuls of vegetable oil
Method of Preparation
- Heat up the saute pan to medium
- Cut the corn off the cob and place half of it in the pan and the other half in the mixing bowl.
- Fine chop your onions and put half in the pan with the corn and the other half in the mixing bowl.
- Rinse the black beans until the water runs clear and let them drain completely before adding to the mixing bowl.
- Cut the tops off and the center out of the roma tomatoes. Chop the flesh then add it to the bowl.
- Don’t forget to stir the corn and onion in the saute pan!
- Chop up the Cilantro and Jalapeño and add them to the mixing bowl.
- By this point the corn and onion in the pan should be starting to turn a light golden brown. When this happens, remove from the heat and add to the rest of the stuff in the bowl.
- Mix well and add the juice of one lime and a little salt to bring the flavors together. Taste, adjust and enjoy.
- The first time I made this it was just an idea that turned out really well and thus we made it again the next night so that I could take photos. This is how most of the recipes on this site happen.
- Can’t find white corn? Use yellow or blue corn, taste it, adapt the concept to your taste and what you have on hand.
- Not only is this recipe tasty, it also just so happens to be both vegan and gluten free. It wasn’t intentional – just another example of how these things work out.