I posted this picture earlier in the week, and promised I would share the recipe.
I remember awhile back I was in the car and almost instantly a new recipe idea downloaded into my brain. All the ingredients just sort of came to me, and so I did what any foodie would do, I texted myself the ingredients so I wouldn't forget.
This weekend I finally made the new recipe.
I'm in love with this white serving platter that I just received as a hand-me-down from my Grandmother. Attached was a handwritten note from her that said "Give to Brittany when I'm done in." and it was dated 6/8/09. I'm beyond thrilled to have such a beautiful treasure in my possession.
Sweet Corn Salsa
2 1/2 ears of corn, cooked and cut off the cob
1/2 can black beans, drained and rinsed
2 avocados, diced
2 cups cherry or grape tomatoes, diced
salt + pepper
Add the corn, beans, avocado, and tomatoes in a bowl. Give them a gentle stir to incorporate all the ingredients. Add the cilantro (as much or as little as you prefer). Season with a few generous squeezes of lime juice. Then, salt and pepper.
Eat with authentic tortilla chips. These are our specific favorite.
I love how fresh and summery this dish is.
Note: this recipe is best served immediately after it's prepared. It does not store well.