Wednesday, September 4, 2013

Sweet Corn Salsa

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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
cilantro, chopped
lime juice
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.

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