Happy weekend everyone!! In our household we love bbq-ing on our Friday’s and inviting the family over to eat with us!
Tonight Luke wanted to grill cornbread stuffed chicken, ribs and sausage. I typically make my famous boracho beans and rice when he grills, but today I wanted something a little more fresh! It was hot today and this side dish just feels like summer time!! Side note, I really need to post my boracho (drunken) beans for y’all. They are a hit and have just about everything in them, but the kitchen sink lol.
I almost got completely full just off of this alone, with tortilla chips. It’s addicting! Sometimes I like to add a jalapeño in this for a little kick, but I knew my mother in law was coming over to join us, and she doesn’t like spicy food, so I left it out this time. But I will add it as an optional ingredient below. Sometimes I’ll add chunks of avocado in it as well.
Lime is a must for this Salsa! Sometimes I’ve eaten this as a “salad” with dressing mixed in, but today I was craving extra freshness so I wanted to go with the corn & bean “Salsa” because it’s loaded with fresh vegetables, a little salt and lime juice and it’s ready to go! I feel like when it’s coated in mayo or a dressing, it loses a bit of its freshness…. and I don’t know, eating the salsa with the lime juice, really wakens everything up. Yum yum!!
Hope everyone has a great weekend! Tomorrow Luke is going to play golf while GM and I go visit my grandma. She’s recovering from surgery, so we want to go hang out and spend some time with her. Sunday we are going to La Cantera and I told Luke I have to go to Williams Sonoma! Ahhh I’m so excited! I need new measuring spoons, cups and wooden spoons. Who knows what else I’ll “need”. Thanks for reading!
Ingredients:
- 4 corn on the cobs - 2 tomatoes - 1/2 red onion - 1/4 cup of fresh cilantro - 1 lime - 1 can black beans - 1 1/2 tsp chili powder - 1 tsp garlic powder - 1 tsp Uncle Chris' Gourmet Seasoning - salt/ pepper to taste - 1 jalapeño (optional) - cotija cheese for garnish
Instructions:
I used a “comal” but any smooth flat griddle will work. Take a little butter and coat the pan, when griddle is hot, place the corn on heat and let it sit for a minute or two, or until some of the kernels begin to blacken. Rotate the corn from side to side so that the entire cob gets cooked. When they are done, set aside so they can cool.
Finely dice the tomatoes, onion and cilantro then add to medium sized bowl. Add in black beans. Check to see if corn is cool enough to handle with your hands. Then take a knife, place the corn standing up on a cutting board, and carefully cut downward so you begin taking off the kernels from the cob. Toss all the corn into the bowl, add seasonings and lime juice. Add cotija cheese over salsa as a garnish. Serve with tortilla chips.
The At Home Cook 