Zesty Corn Salsa

When fresh corn is in season, Zesty Corn Salsa is just the thing to munch on with crispy tortilla chips. We love it and serve it many times during the summer. it's a great alternative to tomato salsas and goes well as a side dish with grilled fish, chicken or pork.

I like to use fresh corn on the cob I buy from a local farm or farmers market, because that corn is usually the freshest of fresh, with crispy, juicy kernels. Of course you can use any fresh corn you can find, or you can also use frozen corn kernels if that's what's available.

The addition of diced tomatoes, black olives and chopped jalapeno peppers gives it just the right balance of sweet with a little heat. 

RECIPE
Ingredients
2 - 3 ears fresh corn on the cob, or 2 cups frozen corn kernels, thawed
10 cherry tomatoes, halved or quartered
10 black olives, sliced or diced
1 small red onion, diced
1-2 small jalapeno peppers, seeded and chopped (or less depending on taste)
1-2 tbsp lime juice (from concentrate or freshly squeezed)
2 tbsp Ball's Fresh Preserving Fiesta Salsa Mix -or- 1/2 tbsp each ground cumin, dried oregano leaves, and dried cilantro leaves* (or fresh minced cilantro) or slightly more to taste. Can also add a small amount of cayenne pepper or dried red pepper flakes if desired.
*you can leave the cilantro out if desired

Method
Husk fresh corn, remove silk and using a sharp knife cut the kernels off the cob. You will need 2-3 ears of fresh corn kernels to equal 2 cups or frozen corn kernels, thawed.

Place corn kernels in a large bowl. Slice or dice the next 4 ingredients and add to the bowl with the corn. Stir in the salsa mix or the spices and stir to combine well.

Spoon Zesty Corn Salsa into a storage container with a lid, and chill in the refrigerator several hours to allow the flavors to develop. Serve cold or at room temperature with tortilla chips or as an accompaniment to grilled fish, chicken or pork.

Keeps well stored in the refrigerator up to one week.

Enjoy,
Mary

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Corn and Kidney Bean Salad

I've never been much for cold bean salads.  Yes, I know so many people really like them, but they've just never been "my thing." In fact I can't tell you how many times I've passed them by, giving them no more than a passing glance ... but all that changed when I made this Corn and Kidney Bean Salad using some Fresh Corn Salsa as the base and a bag of dried kidney beans.  I had no idea how this was going to taste, but I was going to give it a try. Wow!  That's all I can say is wow ... spicy, yet sweet, tangy yet subtle.  Delicious! And even better yet, dried beans are good for you.  Making beans of almost any kind from dried beans is so frugal and economical.  Beans are loaded with nutrients that our bodies crave:

1. B Vitamins: are necessary for healthy brain and nerve cells, for normal functioning of the skin, nerves and digestive system.
2. Calcium:  for strong bones and teeth and to help keep the body more alkaline, rather than acidic.
3. Potassium: helps reduce the risk of high blood pressure and stroke.
4. Folate: a B vitamin that our bodies don't produce yet dry beans are our single best source of this important vitamin which helps protect against heart disease and cancer.

Ingredients
1 - 16 oz. bag dried Kidney Beans
1 - 16 oz. jar Fresh Corn Salsa
Sliced Pickled Jalapeno Peppers (to taste)
Salt and pepper to taste

Method
In a large stock pot, using the "quick soak" method, boil kidney beans in 8 cups water for 2 minutes. Remove from heat, cover and let stand 1 hour.  Drain and rinse beans well.  Place beans and 6 cups fresh water in a large stock pot and bring to a boil; reduce heat and simmer 1 hour or until beans are soft.  Rinse beans in cold water and drain.  In a large mixing bowl, combine Fresh Corn Salsa (with liquid) and cooked kidney beans. Toss in some pickled jalapeno pepper slices and stir well.  Season with salt and pepper to taste. Place mixture into a covered bowl and refrigerate several hours before serving.

Yield:  6-8 servings

Enjoy,
Mary