Black Bean and Sweet Corn Salsa

Black Bean and Sweet Corn Salsa

Makes 12 servings


1 cup sweet corn, cut from the cob
2 cups cooked black beans
1 cup tomatoes, chopped
1/2 cup red onion, finely chopped
2 1/2 tablespoons jalapeño, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon cumin
1 tablespoon chile powder
1/2 teaspoon coriander
1/4 teaspoon cinnamon
2 tablespoons cilantro, minced
3 tablespoons extra virgin olive oil
1 cup tomato juice
2 teaspoons kosher salt
1 teaspoon black pepper

To remove the corn kernels from the cob, hold the freshly shucked ear vertically and gently cut down the sides using a sharp chef’s knife. Once the ear has been cut scrape the blade down the cob to loosen extra corn and the lovely corn milk.

Then if you are feeling frisky, simmer the cobs in enough water to cover for 20 minutes and strain. You have just made corn stock that can be used for corn chowder, corn risotto, to cook your potatoes for mashing for a refreshing twist, etc., etc.

Mix all the ingredients together and let sit for an hour if you can to let the flavors intermingle with each other.