Corn Salsa

Upwardly Mobile Ideals: Quick and Easy, Cost Effective, Calorie-Conscious, Low Carb, Party Perfect

This Zippy Corn Salsa is the perfect addition to a Tex-Mex fiesta or any appetizer soiree. You’re bound to have almost everything in your pantry/freezer to whip this together in minutes. Add the optional black beans and mangos when they are in season to up the freshness and protein.

Garlic (1 Large clove or 2 small) minced fine
Olive Oil, 1/4 cup
Frozen Sweet Corn (I use Organic) 1 Package thawed and drained
Canned Black Olives (I use Organic), chopped
3 Fresh Tomatoes (seeded and diced small) or 1 can diced tomatoes, drained
1 can diced green chilles (found in the Mexican aisle) undrained.
3 Green onions, sliced
White Wine Vinegar, 3 Tablespoons
Salt (to taste)
Sugar (to taste)
Chilli Flakes (to taste, optional)

1 Can Black Beans, drained (optional)
1 Mango, diced (optional)

1. In a Large bowl placed minced garlic and olive oil, let sit while you dice the tomatoes, roughly chop the olives, slice the green onions, and open the cans.

2. Add Corn, Olives, Tomatoes, diced green chilles (with the liquid), Green Onions and White Wine Vinegar. Stir.

3. Season to taste with Salt, Sugar and Chilli Flakes. Add mango and black beans if desired.

4. Stir, cover, and refrigerate for an hour. Stir, taste and re-season before serving. Add more vinegar if needed. Can be made up to two days in advance.

Serve: With tortilla chips, what else? Or top your favorite tacos with it.  Yum.  Or.. Mix into brown rice for a healthy mexican sidedish.

The Upwardly Mobile Insider: 

• Don’t bother with the microwave.  To thaw the frozen corn place in a strainer and run cool water over it, mixing, for one minute. Drain thoroughly.  The corn will thaw the rest of the way as you make the salsa.
• If your tomatoes are looking a little pale, season with salt, pepper and sugar on the cutting board before adding them to the salsa so they get their own pop of seasoning.
• To make this quick: use your pantry!  Chopped Olives, Diced Tomatoes, Frozen Corn, Diced Green Chilles, etc. can all be on hand waiting for you in your pantry.  All you need is fresh green onions and garlic.
• I don’t put cilantro in recipes because of its polarizing nature- but if you like cilantro go ahead and add some fresh chopped- perfectly appropriate.
• Leftover corn from a barbecue?  Use that!  Carefully cut the corn off the cob and use in place of the frozen corn or in addition.  Grilled corn is even better…