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Make up a big batch and eat it all week, I'm telling you, you're going to want more than one batch! This Black Bean and Corn Salsa is incredibly versatile. Add corn into a heatproof container with 1 tablespoon water, cover, and heat until cooked, about 1 to 2 minutes. It’s a little sweet, a little sour, and a little tangy made with sweet corn instead of tomato base but many of the same ingredients. … WAYS TO EAT BLACK BEAN AND CORN SALSA. I love them all. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. For the last several months I’ve had one staple in my diet. And did you know you can eat salsa … Add into a bowl, along with the corn … With just enough spiciness and a bit of tanginess, I could seriously snack on this all day, everyday! Call me boring, call me what you will, but I really love salsa. Preheat a grill to medium high. Avocado Corn Salsa … Here are a few more creative uses: Mexican dishes: spoon it up with tortilla chips or pile it on (or in!) Corn salsa is so versatile, you can add it to tacos, on top of soups, in sandwiches, or on salads. In fact, I love salsa so much I’ve eaten it with almost every meal recently. Corn salsa is such a fun take on the classic, refreshing chip dip. And I can feel ever better about it when I eat it with this avocado corn salsa. For the Salsa: Use a knife to slice the kernels off 2 ears of corn. What to serve with for Corn Salsa It can be chunky, it can be blended, it can be hot or just fresh and mild, it doesn’t much matter. Cool to use in the salsa. This salsa … Prepare the other ingredients, chopping the tomato, cilantro, red onion, and jalapeno.

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