Several years ago I was introduced to this amazing salsa by my Aunt Denise. Denise is my mom’s sister, and has always been the aunt that we all adore. She is warm, funny, lovely and pretty much the coolest lady you’ve ever met. One of my first memories of Denise was when us kids all piled in the back of her old blue car. While she was driving down the road us kids would say, “Drive crazy, aunt Denise!! Drive crazy!!” She would then proceed to swerve the car back and forth knocking us kids over, falling out of our seats. My brother, cousins and I would be uncontrollably laughing, and asking her to do it over, and over again. We thought this was the funnest thing ever!! (This was the late 70’s/early 80’s and car seats were unknown devices in our parts.) To this very day, this memory still makes me smile!
Denise has shared many delicious and reliably amazing recipes with me. This Southwestern Corn Salsa is easily one of my favorites! The salsa is crunchy, colorful, and made with fresh (and healthy!) ingredients! Over the years I’ve adapted the recipe with a cilantro-lime dressing that I make in the blender. This salsa is perfect to have on hand for watching football, or to accompany any tex-mex meal. The salsa is great with your favorite tortilla chips – I really love Xochitl chips, which you can find in the international section of the grocery store. (They are also non-GMO, gluten free and trans-fat free.)
Topped with cilantro, this is a beautiful and delicious dip. I don’t usually include a lot of cilantro, as my husband doesn’t like it, but if you’re a fan, chop up a bunch and go crazy! It is a very complimentary flavor that adds a nice peppery, fresh taste. This makes a good amount, and definitely serves a crowd.
- 1 (1-lb.) bag, frozen corn, slightly thawed
- 1 can black beans, drained and thoroughly rinsed
- 1 large green bell pepper, diced
- 1 medium red bell pepper, diced
- 3 green onions, sliced
- 2-3 cloves of garlic, minced
- fresh cilantro, chopped
- Cilantro-Lime Dressing:
- 1/3 c. olive oil
- 1/3 c. lime juice (about 2 limes)
- 3 cloves of garlic
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. pepper
- handful of cilantro
- In a large mixing bowl, combine thawed corn, beans, peppers (chopped into small pieces), minced garlic, and onions. Stir to combine.
- For the dressing, in a blender or food processor, add olive oil, lime juice, cloves of garlic, spices and handful of cilantro. Pulse to emulsify the dressing (should just take a few pulses.) Pour over salsa mixture. Stir to mix all ingredients. Top with additional cilantro if preferred.
Thanks to aunt Denise, this recipe will be enjoyed for many, many years to come!