I had nine ears left from a big bag of sweet corn, and I could not possibly let these go to waste so I got out 2 big bowls and started shucking. I cut the kernels off the cobs into one of the bowls, making sure to scrape each cob with the back of my knife to get all the sweet juices as well. I didn't measure the corn when I was done, but as you can see, I got a lot :)
I mixed into the juicy kernels some diced sweet vidalia onion, red bell pepper, and jalapeños from my deck garden before spooning half the mixture into another large bowl. In one bowl a added chopped fingerling zucchinni and tucked it away in the fridge to make succotash later in the week.
Isn't that future succotash pretty?
Into the other bowl I added a rinsed and drained can of black beans, 3 cloves of minced garlic, and a large tomato, seeded and diced. I seasoned this with cumin, crushed red pepper flake (yes, in addition to the jalapeño), salt, and black pepper before drizzling in some olive oil and lime juice. Viola!! A corn and black bean salad or salsa (I have called it both).
The beauty of a clack bean and corn salad/salsa, like everything else I made on this busy day in the kitchen, is that there are no hard and fast rules to making it. Use what you have and what you like, in whatever proportions you prefer, and it will be good.
This was scooped up on corns chips all week, and one afternoon served as a pizza topping for lunch (with some grated cotija and montery jack cheese, yum, yum).
This was just a refrigerated pizza crust (the kind in a can), but the final pizza was so delicious, and perfectly topped by a little dollop of fat free sour cream. The "sauce" was just a thin spreading of prepared tomato salsa found lingering in the fridge as well.
Nest up will be the succotash and all the yummy food we had with it...think southern comfort food (the feeling, not the beverage :)...