This Southern girl LOVES garden-fresh produce like nothing else. Truly, I believe this is where my love of food began! Fresh tomatoes. Fresh purple hull peas. Fresh corn. Oh my goodness!
Nothing says, “Summer!” like corn on the cob. Doesn’t matter if you grill it, roast it, or boil it. Corn on the cob is a summertime treat to me and evokes memories of my childhood in North Louisiana. As a young girl, I spent many afternoons and evenings helping my mom shuck corn in order to preserve it (canning or freezing). And the fresh corn that she would boil, then slather with butter. Oh my yum!
One of my most favorite ways to eat corn in the summertime, other than on the cob, is in salsas and dips. Have you ever tried this? If not, you must. It is delicious, served as a dip for tortilla chips. It is superb on grilled chicken or fish, especially tacos! As well, for a cool and quick summer lunch (or dinner), try this on a bed of mixed greens. You could even add some grilled chicken or steak. YUM!
- 1 cup of fresh corn
- 1 to 1 1/2 cups of cooked black beans
- 1/2 cup of diced purple onion
- 1/2 cup (or more) of chopped cilantro
- 1 chopped fresh peach (Ruston, LA, where I went to college, is known for their peaches.)
- 1 jalepeno pepper, diced
- Juice of half a lime
- 1/2 teaspoon of Spanish paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
Combine all ingredients. Refrigerate for an hour, or so, to allow all the amazing flavors to combine. Although, if your family and friends are anything like mine, this step will never happen. It will be gone. So, before dinner, you will have to prepare more for the meal because the first batch will be gone.