- Yield: about 3 cups
Sweet Corn, Mango and Black Bean Salsa
- Sunshine Sweet Corn - 2 ears, husked
- Black Beans - 1 can, rinsed and drained
- Mango - 1, pitted and cubed (about 1 cup)
- Lime Juice - 3 tablespoons
- Olive Oil - 1 tablespoon
- Green Onion - 1, thinly sliced
- Jalapeño Pepper - 1, finely chopped
- Salt - 1/4 teaspoon
Preheat outdoor grill or broiler. Grill or broil corn, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes; cool. Using a sharp knife, cut corn off cobs (makes about 1-1/4 cups). In a medium-sized bowl, combine corn kernels with black beans, mango, lime juice, olive oil, green onion, jalapeno and salt. Serve with grilled or roasted meats, if desired.
Bring a little Miami heat to the table with this delicious alternative to traditional salsa by Chef Michelle Bernstein—Azul Restaurant, Miami. For an easy and crowd-pleasing appetizer or snack, whip up a batch of this fresh corn salsa. With a healthy helping of fresh corn, avocado, and black beans it’s perfect for a gathering of friends and family or even an after school snack for kids!