I have decided that this will be Recipe Week on my blog!!! *cue theme song* 🎶 I will post 7 recipes that I have made recently, whether for the first time or just an old favorite of mine. Most of the time I will have photos, but sometimes my hands are messy and I just can’t get good before and after photos – well, for the “after” photos, sometimes the food is so good it disappears quickly!
For our Monday recipe of Recipe Week, I will be sharing a corn salsa recipe. It is great for summer parties, and although I have made it only once so far, everyone asked for the recipe, it was so tasty! So if you were at that party and are reading this…. Sorry I am giving you the recipe two months later! I need to thank my good friend Hannah for giving me the recipe after she brought it to my Memorial Day cookout. Thanks Hannah!
1 can drained corn kernels
1 can drained diced tomatos (or one fresh diced tomato)
1 can drained and rinsed black beans
1/2 diced red onion
2-3 tbsps chopped fresh cilantro
1 tbsp lime juice (or 1/2 a fresh squeezed lime)
2 tsps of cumin
1/2 tsp chili powder
1/8 tsp cayenne pepper
salt and pepper to taste
Throw the vegetable and cilantro in first, stir, the add spices, stir, then lime juice last and stir one more time.
This recipe was so fast and easy, and I barely had to buy anything at the store since I had most of it at home! I love cooking with cumin and cayenne pepper, and my vegetarian chili recipe from my Super Bowl post on the blog uses similar spices. In the corn salsa, I opted for the diced tomatoes and the fresh lime. As for the cilantro, I used fresh but I did not measure it. I just chopped a bunch and threw it in, adding more as needed.
Enjoy, and let me know how you like the corn salsa! 🌽🍅