This is a guest post from Gina of Kleinworth & Co.
This time of year I sure love to eat a little lighter. I have shared a lot of sweets here since I started contributing almost a year ago. Sweets are always a favorite for me, but as the temps rise I like to enjoy new & refreshing recipes that seem to be more on the snack side of things. So this time I wanted to share with you one of my favorite warm weather snacks, Corn & Black Bean Salsa (aka:street corn). It’s really simple to make & works great for an afternoon relaxing in the yard with friends or adding to a salad, burrito or even mixing into a casserole.
It comes together by sauteing your corn medley with your spices & a little butter. Then at the end you mix with a little mayo & lime juice to give it sort of crema flavor. Oh wow, it’s so good. We love to enjoy it like a salsa most of the time. Just serve with some tortilla chips & you have a snack that everyone has a hard time walking away from.
Here is what you need:1 (14oz bag) Ultimate Southwest Blend frozen pack (contains corn, black beans, chilies, red peppers & roasted onions) 3 tbsp butter 1 tsp chili powder ½ tsp cumin 2 tbsp mayonnaise 2 tbsp lime juice 1 tbsp chives Salt/Pepper to taste
Step 1: Combine corn blend, butter & seasonings (except chives) in a large skillet & saute for 7-10 minutes, or until corn starts to crisp & brown on the edges & beans are softened.
Step 2: Add in mayo & lime juice & stir well.
Step 3: Transfer to serving bowl, garnish with chives & serve with tortilla chips.
We decided to add this to a pot of steamed rice for dinner. I have to say, it was a delicious deconstructed casserole. It made enough to allow the kids to have seconds, which they definitely took advantage of. If you love a flavor-packed twist on traditional salsa, this recipe is one you don’t want to miss.
Corn & Black Bean Salsa
- 114 oz bag Ultimate Southwest Blend frozen pack (contains corn, black beans, chilis, red peppers & roasted onions)
- 3 tbsp butter
- 1 tsp chili powder
- ½ tsp cumin
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1 tbsp chives
- palt and pepper to taste
- Combine corn blend, butter & seasonings (except chives) in a large skillet & saute for 7-10 minutes, or until corn starts to crisp & brown on the edges & beans are softened.
- Add in mayo & lime juice & stir well.
- Transfer to serving bowl, garnish with chives & serve with tortilla chips.
Gina, author of Kleinworth & Co, is a busy homeschooling mom to 3 great kids ages 12-18. She likes to find new ways to make life simple & streamlined on a budget. She loves to share easy DIY projects, fun crafts with the kids & a whole lot of recipes, with a few photography tips sprinkled in occasionally too.
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This looks delicious and great for spring! I think I’ll give it a try over grilled chicken breasts with some sliced avocado. Thanks for the recipe!
O, Yum. This looks sooooo good and easy. And quick. I am having a friend come by next week and I want to make this with lemon or limeade to enjoy on the patio.
One question….I have never seen the package of veggies in the frozen food section of my Walmart. Where do you buy this? Do you know of another brand that might be similar?
Thanks so much.
I used about 3/4 of a 10-oz. bag of organic frozen corn, a red bell pepper chopped and an onion chopped, along with a 15-oz. can of black beans (drained, liquid reserved for soup). We’re spicier eaters, so I used about a tablespoon of chili powder and teaspoon of cumin plus a few red pepper flakes and a few shakes of Tabasco sauce, since I didn’t have any peppers. Oh, and only about a tablespoon of butter, and plain Greek yogurt instead of mayo, since we would be traveling awhile and then the dish would be sitting out on a table. Yummy! I think this would be good in tacos, with shredded lettuce and/or cheese.