Recipe: Corn Salsa, Fresh Corn and Tomato Salsa, Calico Corn Salsa, Mesquite Charred Corn and Black Bean Salsa, Fresh Corn and Avocado Salsa - Some recipes for Sheri

CORN SALSA
Makes about 3 cups corn salsa

Corn salsa with purple onion, red bell pepper, jalapeno peppers, cilantro and lime juice.

2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours.

Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.

---

FRESH CORN AND TOMATO SALSA
Makes about 3 cups

2 cups fresh corn kernels, about 4 ears*
1/2 tomato, seeded and chopped
1/4 cup chopped purple onion
1/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 small hot chile pepper, finely chopped (optional)
juice of 1 lime
1/4 teaspoon salt
1/8 teaspoon pepper
dash ground cumin

Combine all ingredients in a non-reactive bowl. Use immediately or cover and refrigerate overnight.

*If you have the time, roast or grill the ears of corn to char.

---

CALICO CORN SALSA

1 1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onions
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
baked corn tortilla chips

Combine corn and peas in large bowl.

In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.

Stir in beans, tomato, and onion.

Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro. Pour over corn mixture and stir to coat.

Serve with baked tortilla chips and refrigerate any leftovers.

---

MESQUITE CHARRED CORN AND BLACK BEAN SALSA
Source: Leon, Savannah, Georgia USA

8 ears whole corn
1 can black beans
1 red bell pepper, small diced
1 jalapeno pepper, seeded and small diced
1 bunch cilantro, diced
1 lime, juiced
1 red onion, diced small
1/2 cup olive oil
salt and pepper to taste

Over medium heat, broil ears of corn on a barbecue until lightly blackened. Cut kernels off cob with a knife.

Rinse the black beans in a strainer. Combine with corn, peppers, cilantro and onion. Add lime juice, salt and pepper to taste and olive oil. Mix well.

Chill and serve with your favorite seafood (this salsa is excellent on top of wild king salmon).

---

FRESH CORN AND AVOCADO SALSA

1 3/4 cup fresh corn kernels
1 1/4 cup diced peeled jicama
1/2 cup thinly sliced green onions
1 large red bell pepper diced
1 jalape o (seeded if desired) minced
1 firm ripe avocado diced
2 tablespoons oil
2 tablespoons lime juice
2 tablespoons minced cilantro
1 teaspoon wine vinegar
1 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon sugar

Note: Cut the ingredients the same size as the corn kernels for the best presentation. This can be served right away or refrigerated overnight for the flavors to develop.

Place the corn, jicama, onions, bell pepper, jalapeno, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary.

Serve immediately or cover and refrigerate overnight. Stir well before serving.