Corn salsa that is HEAVENLY! Don't let the cinnamon fool you. It is so good, your lips will be smacking you in the face just to get to another bite. Wow! Such a flavor explosion! And it is HEALTHY too! The delicious salsa recipe is courtesy of Meredith Wittman by way of a Penzey's catalog from August 2011. I have slightly modified it, to make it even better of course! I love it with tortilla chips or served with a variety of Mexican inspired dishes. Enjoy!
Corn Salsa
3 large ears of corn
1 large onion, chopped
2 Jalapenos (seeds removed unless you like it HOT), finely chopped
1 garden tomato, chopped
1⁄3-1⁄2 Cup lime juice
3⁄4 tsp. GROUND CUMIN
1⁄4 tsp. CINNAMON
1⁄2 tsp. GROUND BLACK PEPPER
1/2 tsp. Kosher or Sea SALT
1 small cucumber, chopped and seeds removed
1 15 oz. can black beans, drained, rinsed, and thoroughly dried with paper towels
Shuck the corn and remove the corn from the cobs. In a large bowl, combine the corn, onion, peppers, tomato, lime juice and SPICES. Mix well. Add the cucumber and/or black beans and mix again. For best results (and to ensure a flavor explosion) cover prepared salsa and let sit in the fridge for several hours or overnight. Serve chilled or at room temperature.
Prep. time: 15 minutes
Yield: about 7 cups
Nutritional Information: Servings 7; Serving Size 1 cup (188g);
Calories 80; Calories from fat 10; Total fat 1g; Cholesterol 0mg;
Sodium 105mg; Carbohydrate 19g; Dietary Fiber 4g; Protein 4g.
Link to Meredith Wittmann's original recipe in the Penzeys catalog (page 42)
