Food Uncategorized

Huddle Up with Mar: How to make fiesta corn salsa


By Mar Butler

I love this time of year almost as much as I love this Fiesta corn salsa!

The seasons are changing, and the leaves will soon begin to change their colors and make their way to the ground. American’s across the country are celebrating the start of the NFL season.

Very soon to follow suit is our holiday season that encompasses everything shopping, eating and baking. Being a lover of all things fall, I look forward to Sundays watching Eli Manning, and the NY Giants hit the field and munching down on something usually easy to eat and even easier to make!

Not being a fan however of frequently making trips to the grocery store during the football season to make just a few snacks so I like to try (keyword: try) to keep a few of my basic staples in the pantry for these very occasions.

Today’s recipe takes us to the land of dry good’s and the depths of my refrigerator’s produce drawers. We love tacos at my house more than anything so I like to keep taco supplies handy, especially because taco ingredients can be transformed into many other delicious meals and treats

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Fiesta corn salsa line up PHOTO: Mar Butler

1 can ranch style beans, drained (sub: black beans if you wish)

1 can sweet kernel corn, drained

1 can diced tomatoes with chillis, drained

1 medium onion, medium diced (red or yellow)

1 avocado, halved and diced

1 garlic clove, minced

2 Tbs cilantro, minced (fresh or dried)

1 tsp salt

1/2 tsp black pepper

1/8 tsp chili powder

1/8 tsp cumin

I chose these ingredients because its simply what I had around my kitchen. If you can’t find ranch style beans it is perfectly okay to use black beans or even pinto beans, I prefer the ranch style because they have an extra added flavor to them that makes this extra delicious. Used dried cilantro but feel absolutely free to use fresh cilantro or even reduce the amount if you’re not a fan.

 

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Fiesta corn salsa, step 1 Photo:Mar Butler

First things first open all your cans drain them thoroughly and dump all together into a decently sized bowl that has a lid, if you don’t have a lid plastic wrap is okay.

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Fiesta corn salsa, step 2 Photo: Mar Butler

Second were going to dice up the uncanned ingredients, so peel and chop that onion, finely mince that garlic up nice and fine; if you are using the pre-minced jar garlic use about a teaspoon in this recipe. To dice an avocado I found it easiest to halve it then slice it still in the skin horizontally and then vertically so all you have to really do is spoon it out. The next step finally starts to bring it all together. I think maybe I should change the name of this from “fiesta corn salsa” to “dump corn salsa” because you’re literally just dumping it all together.

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Fiesta corn salsa, sort 3 Photo: to thoroughly squeeze that lime juice all all over thoroughly

The very last step you just need.

Squeeze it directly over the avocado because the acid helps preserve the avocado and assist in keeping it from oxidizing. Once you’ve squeezed all that juice out you can start with the seasoning, feel free to adjust the salt and pepper content to your liking and if you don’t have cumin or chili power it’s okay to go without.

Granted, it won’t have that zing I like it will still taste good.

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Fiesta corn salsa, finished Photo: Mar Butler

This is one of my go-to’s often during the football season it’s so easy to make and can be held in the refrigerator for 4 to 5 days and its always a crowd pleaser. Serve with tortilla chips or even crackers.

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Fiesta corn salsa, finished. Photo: Mar Butler

Fiesta corn salsa 

1 can ranch style beans, drained

1 can sweet kernel corn, drained

1 can diced tomatoes with chillis, drained

1 medium onion, diced

1 garlic clove, minced

1 avocado, diced

1 lime, juiced

2 Tbs cilantro

1 tsp salt

1/2 tsp black pepper

1/8 tsp chili powder

1/8 tsp cumin

Mix all ingredients together in a large bowl, add 1 each seeded jalapeño and seeded serano peppers if you like an extra kick. Serve with tortilla chips or crackers.

For more foodie talk and recipes follow me on Twitter @HuddleUpWithMar

This article also appears on Nuts and Bolts, a content partner of INSCMagazine.


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Robert D. Cobb
Founder, Publisher and CEO of INSCMagazine. Works have appeared and featured in places such as Forbes, Huffington Post, ESPN and NBC Sports to name a few. Follow me on Twitter at @RobCobb_INSC, email me at [email protected]