White corn and blackbean Salsa

White corn and blackbean Salsa

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.

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