Last updated on January 26th, 2019 at 02:15 pm
Fresh and delicious Summer Corn Salad is sure to be a hit at your BBQ, Pool Party, or Summer Grilling Get-Together!
I’m not really a competitive person by nature. 😂
I’m laughing because I just pictured my husband, Brooks, laughing out loud and rolling his eyes as he read that statement. He proofreads my posts since I am a terrible speller and my grammar is even worse. When he actually stops laughing, he would say that I am very competitive, but in reality, I only compete with myself. I start things with gusto (i.e., fitness regimens, classes, new hobbies, diets) because I want to be good at them, not to be better at them than everyone else. I think I still hear him laughing. He would say that all that is true, except when it comes to food. Here’s why…
When Brooks and I first got married, I made a salsa that I thought was pretty good. Of course, my husband had to try to one-up me and made a black bean and corn salsa. It was really a corn salad but that is not the important part of this story. He did do a better job than me in that more people ate his corn salad than my salsa!! I’ll say that it was heartier, more filling, and was like a side dish than a condiment. I have since given up on my salsa (not that I am admitting defeat because the corn salsa is still the front runner.) I am focusing on other salads like my Southwest Sweet Potato Salad and my Mediterranean Salad Stacks. They are super cool!
Now we make it together because one of us always leaves out one ingredient because we refuse to write it down. I do have to say that we make a great team because the other person always remembers the missing item. Another reason we are a great team is because he is always honest in his opinion of my food when I make something, and vice-versa.
When he tells me something is not that good or could be better by doing ____, I still tell him he’s crazy. Then he reminds me of the corn salad and how I came in second. I will admit it still burns me up inside a bit. The last time we made this corn salad, TOGETHER, we decided to finally write down the ingredients. Here it is, without forgetting that one ingredient!
Tip for cooking fresh corn!
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. (This is such an easy way to cook corn and it tastes great. This is the only way I cook fresh corn anymore!)
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Summer is a great time to make summer corn salad as all the ingredients can be found at your local farmer’s market, ripe and delicious!
Enjoy this summer corn salad as a side dish, a salsa, or as a compliment to many different types of meats and seafood. I like it with grilled shrimp or chicken!
This corn salad is bright and zesty with black beans and jalapeno. Perfect for any BBQ!
1 15-ounce can black beans (rinsed)
2 cups white corn (3 ears) (fresh or frozen)
1 jalapeno (chopped fine)
1 poblano pepper (roasted, seeded, and diced)
1 large tomato (diced)
3 cloves garlic (minced)
1/2 large red onion (diced)
1 medium bell pepper (diced)
3 limes (juiced)
dash Sriracha (optional)
Mix all the ingredients together except the salt and pepper.
Add the salt and pepper to your liking and toss well.
Chill for at least 30 minutes to let the flavors meld.
It’s always better the next day!
It’s important to taste it before you season it. I like things salty, but my husband does not and we always argue over the salt content.
*If you like this recipe don’t forget to rate it with some stars!
- Category: salad
- Method: Easy
- Cuisine: Mexican
Keywords: Corn, Black beans, salad, side dishes
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