Using Left Over Corn on the Cob
It’s summertime so local sweet corn is at its best. Growing up on a farm, we always had fresh corn, straight from the garden during the summer. We grew more than we could possibly eat fresh, so canning was also part of the summer routine.
Although I appreciate the early corn from Florida when I become impatient, there is nothing like the sweet and tender corn from local growers. It’s July here in Colorado, so the wait is over. These next few weeks corn is at its peak in the Rocky Mountain region, available at farmer’s markets everywhere.
I end up buying more than we can eat in one sitting, but there is no need to waste. It is easy to cut the kernels off the cob, bag, and freeze them for later recipes like soups, casseroles, or tossed in a black bean salsa recipe like the one below. This salsa recipe is always a welcomed side dish for a picnic or family gathering and easy to adjust the seasoning to any spice preference. You may even like it so much, you’ll buy corn on the cob in anticipation of the left overs!
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Black Bean Salsa Recipe
1 bunch green onions — white part only, chopped
2 cloves garlic — minced
1/2 cup cilantro leaves — chopped
1 1/2 cups corn kernels (2-3 ears) — cut from cob
1 can black beans — drained
2 cans Rotel tomatoes — drained
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 large avocado — cubed
Combine all the ingredients except the avocado in a bowl and toss to mix. Gently add the avocado last so it remains cubed. Adjust seasoning to taste. Serve with tortilla chips.
NOTES : If Rotel tomatoes are not available, substitute 1 can chopped tomatoes and 1 can of hot green chilies. 1 can of white shoepeg corn can be used instead of corn cut from the cob.
If you like this recipe, please stop back by and leave a comment to let me know. Thanks.