The key: grilled corn
A true sign of summer: fresh sweet corn.
You can certainly eat it straight off the cob. But if you’re looking to kick it up a notch, you might want to turn it into salsa.
The Historic Downtown Sikeston Farmer’s Market shared with Heartland Weekend a recipe for just that.
The key to delicious corn salsa: charred kernels from the grill.
Heartland Weekend took this recipe one step further, and added black beans to the mix.
Use this as a topping for chicken, fish, or eat it by itself with a handful of tortilla chips.
6 ears fresh shucked corn
1 14 oz. can of black beans
3 tablespoons olive oil, divided
1/2 cup minced red onion
1/2 cup chopped cilantro
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 teaspoon kosher salt
2 jalapeños, seeded and minced
Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred, 15 to 20 minutes. Cut kernels from cobs.
Combine corn, remaining 2 tablespoons oil, onion, and the other ingredients. Store in refrigerator up to 1 week.