Summer Corn Salsa
Good Morning! Welcome to the Spring 2017 edition of Freaky Friday! I am so excited to be participating! This group is the brainchild of my friend, Michaela’s and it is SO MUCH FUN! For those of you that aren’t familiar with Freaky Friday, it is a group of food bloggers that get assigned a secret blog and we get to choose any recipe we want to make from it for our own blogs. Then all of the recipes are revealed at the exact same time and we get to see who had our page and which recipe they selected! It has been a great way for me and my readers to find new blogs to follow, and I feel honored to be a part of it!
My Past Freaky Friday Recipes:
This round I got to pick a recipe from one of my FAVORITE BLOGS: Take Two Tapas! Jennifer specializes in making delicious food with big flavors, but with smaller portions. You will find an endless array of yummy salads, savory dishes to make a meal out of, soups to warm you, and sweets to satisfy your sweet tooth without going overboard!!! I could definitely stand to learn a thing or two from Jennifer
The hardest part of this assignment was narrowing it down to just one recipe. The first recipes that caught my eye were Crack Dip Crescent Bombs and the Skillet Mini Meatball Dip and you can BET they are both on my list to make SOON! But since Cinco de Mayo was last week (and I tell ya, we have been celebrating all month long I think! #CantStopWontStop), I decided to try out her Summer Corn Salsa.
Oh my gosh you guys!!! We had it as a dip for tortilla chips, but also as a topping for some of our favorite Fajita Marinaded Grilled Chicken, and lastly as a dip for chicken quesadillas and I COULD NOT control myself around this stuff! So fresh, flavorful and perfect for the warm weather, grilling season!
I hope you enjoy this one as much as we did!
- One 15 ounce can black beans, rinsed
- 2 cups corn, fresh or frozen if out of season (3 ears)
- 1 jalapeno, chopped small
- 4 oz can green chilies
- 1 large tomato, diced or 1 container cherry or grape tomatoes diced
- 3 cloves garlic, minced
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1 bunch cilantro leaves, chopped
- juice of 3 limes
- 2 Tbsp oil
- 1 Tbsp sugar
Mix all ingredients together and add salt & pepper to taste. Let chill in the fridge for a couple of hours or overnight before serving. ENJOY!
Jennifer's TIP: If you are using fresh corn, you can cook it quickly by microwaving it in the husk. Just wrap the husk with a wet paper towel and microwave for 3 minutes. You can do up to 3 ears at a time. Once cooked, shuck the corn under cold running water to remove the silk. Then just cut off the cob.
Check out more AMAZING Freaky Friday recipes below!
An Affair from the Heart – Easy Homemade Refried Beans
Take Two Tapas – Pineapple Hummus with Smoked Paprika
LeMoine Family Kitchen – Sausage Hash Brown Nests
Full Belly Sisters – Blueberry Dutchbaby
Who Needs a Cape? – French Onion Salisbury Steak
Plattertalk – Lemon Loaf Cake
Hostess at Heart – Teriyaki Chicken Bowl
Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers
Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts
Bowl Me Over – Southwest Chicken Salad Bowl
A Dish of Daily Life – Chicken Carbonara Pasta
Aunt Bee’s Recipes – Summer Corn Salsa
A Kitchen Hoors Adventures – Bourbon Banana Bread
Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie