Sweet Corn Salsa

I love candy corn.  If I could figure out a way to put candy corn into regular meals, I would.  However, in the summer, we love getting sweet corn and adding it to dinner just as much as I love eating candy corn in the fall.  Or any time of year actually.

I'm convinced that 2014 will be the year I attempt this:

That is candy corn, around a marshmallow.

via Pinterest

Until then, I find myself picking up a few ears of corn every time I go grocery shopping.  I boil them, shave off the kernels, and then toss them with a little garlic and lime.  Usually, these go on top of a bbq chicken salad or steak salad.  It really adds a lot of flavor and texture.

On this particular day I had a mango that needed to be used and I managed to find a can of black beans.    Salsa it was!  If you like this, my original black bean salsa recipe is fantastic and basic mango salsa is pretty amazing too.  In fact, this is just a variation on every other salsa I make, but it's too good not to share.  At the least, I can bring your attention to my other recipes!  These are very popular around here and are perfect for entertaining.

Sweet Corn Salsa
makes about 3 cups

1 mango, peeled and cut into small dices
1 can black beans, drained and rinsed
Juice of one lime
2 cloves of garlic, grated or finely chopped
2 T. chopped cilantro
2 ears of corn, cooked and shaved from the cob

Combine all the ingredients in a large bowl.  Store covered in the refrigerator until ready to serve.
Scott said that it tastes better the second day.  I wouldn't know about that.  He got to the leftovers before I did.  

You might also like… Mango Salsa, Corn and Tomato Guacamole, Black Bean Salsa,