Last Sunday night, Jersey Boy, the littles, and I headed to Lindsey‘s house for an impromptu summer dinner. She invited us over because she had some extra steaks lying around, plus some sugared strawberries, and a chilled bottle of Prosecco (which was in desperate need of being drunk). Faced with such a paltry menu, it was hard to say yes to her invitation, but we didn’t want to seem ungracious, so we piled into the SUV and headed straight over to the Clark Ranch:
Completed right after the Great Depression, Lindsey’s home is granny chic in all the best ways. With a huge backyard filled with raised garden beds, herb patches, tidy compost areas, zip lines, trampolines, playhouses, several patios, and a sweet outdoor fireplace, the Clark Ranch is the perfect property for Lindsey and her hubs to slowly renovate to meet their large family’s needs. We love spending time there.
This was waiting for me when I arrived:
Not a terrible way to greet someone.
I contributed to the meal by making my fresh corn salsa. I had the equivalent of three-and-a-half ears of boiled corn left over from the day before. Not one to let good food go to waste, I grabbed the corn, plus this stuff:
I used one-third of the red onion, and the limes were small, so I used two of them. You could also make this recipe with one large lime. The green herb is cilantro, and those are jarred jalapeños. Add the peppers to taste, depending on your heat tolerance.
I also used extra virgin olive oil, sea salt, and black pepper.
Begin by cutting the corn off the cobs.
Separate the kernels, and throw the corn into a bowl.
Now pop open your can of black beans, and pour the beans into a strainer.
Rinse off the slimy yuck in which the beans are canned. Then throw the beans into the bowl, too. Take a sip of your beverage.
Next dice your jalapeños, nice and small. The number of peppers you use in the salsa is purely dependent on how much you enjoy their tangy heat. I like to add more, rather than less.
Dice your red onion. I used one-third of a large red onion. Again, the amount of onion you add is really a matter of preference. Salsa making is far from an exact science.
Throw the jalapeños and red onion into the bowl.
Next chop two tablespoons of fresh cilantro. (I prefer to chop mine finely. I don’t love big chunks of cilantro.)
Juice your limes, and pour their juice in with the other ingredients. Then add three tablespoons of extra virgin olive oil, and salt and pepper to taste.
Give it all a nice toss to combine, and dig in.
This is so tasty that tortilla chips are optional. Eating it with a spoon, or as a side dish, are perfectly acceptable options. Make some this weekend and enjoy!
3 and 1/2 ears of cooked corn on the cob
1 can black beans
jarred jalapeños (to taste)
1/3 large red onion
2 tbsp. chopped fresh cilantro
juice of 2 small (or 1 large) lime(s)
3 tbsp. evoo
sea salt, to taste
black pepper, to taste