Summer isn’t summer without a freshly made salsa filled with sun-kissed ingredients straight from your garden or a local farmer’s market. Mango and black bean salsa is one of my favourite and is always a hit at get togethers. I have a favourite way to make it and always seem to stick to this recipe. But when local produce is in season, it doesn’t always make sense to use it since it doesn’t feature many local ingredients.
A couple of weekends ago, I attended a wonderful wedding barbecue and low and behold I discovered a summer-fresh twist on my favourite mango and black bean salsa. A friend’s mom served her famous salsa with colourful corn, black bean and mango. The sweet corn added that extra summer flavour. So, off to the kitchen I went to re-create this new twist on the classic mango & black bean salsa loaded with sweet corn, red bell pepper, shallot and jalapenos straight from my patio garden.
Summer Fresh Corn Salsa
If you’re feeding a crowd, this recipe can easily be doubled. And don’t worry, it will all get eaten! I rarely go home with leftovers.
1 ear of corn or one leftover cooked corn on the cob
1 cup cooked or canned black beans, drained and rinsed
1 mango, chopped
1/2 red bell pepper, chopped
1/2 small purple onion or 1 large shallot, finely chopped
1 jalapeno, seeded and finely chopped
juice from 1/2 a lime
If you don’t have any leftover cobs of corn from dinner last night, make some tonight and save a cob for this salsa. Bring a saucepot filled with water to a boil. Add corn on the cob and simmer for 12 minutes. Remove from water and let cool. To cool quickly, you can soak in cold water. Remove corn kernels from the cob by standing it up on its end and running a sharp knife down the sides.
Place kernels in a large bowl. Add remaining ingredients and lime juice. Toss to combine flavours. If desired, season with salt and pepper to taste. Refrigerate until ready to enjoy.
Serve this colourful salsa with tortilla chips, crackers or as bruschetta for toasted baguette slices. This salsa is also delicious served alongside grilled chicken, pork, fish or tofu, in tacos or as a dressing for salad.