A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
So good! I made this with fresh corn, sauteed pretty dry (no oil) on the big cast iron pan. Brought out a lot of sweetness. I also added black beans. Mixed together in a bowl with other ingredients. Not cold, not hot. Had this as a lunch with tortilla chips (served 2). Great flavors!
Very simple recipe that is incredibly delicious. This is an easy way to impress your friends.
Since corn season is long gone, but NACHO season is everlasting, I just made this recipe with frozen corn and it is delicious.
I don’t usually comment on recipes, but this time I had to share. I made this salsa today. It’s a rainy day here, so I did not grill the corn, I simply boiled/steamed it as I normally would do. I also added a can of black beans. Oh, my goodness! So delicious. Even my super picky 6 yr old loved it (I separated the batch before I added the jalapeño, so his wasn’t spicy at all). This recipe is definitely a keeper.
6 ears fresh shucked corn
3 tablespoons olive oil, divided
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