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Corn Salsa


Chef Melissa Hryb Marion
Street Eatery

Amp up a grilled chicken breast with this refreshing salsa.


2 cups raw bacon, diced
2 cups corn kernels
1/2 cup olive oil, divided
2 Tbsp salt, divided
3 tsp pepper
2 cups cherry tomatoes, halved
1/2 medium red onion, diced
1 medium zucchini, diced
1 19 oz can of black beans
2 Tbsp parsley, chopped
1 tsp ground coriander
1 Tbsp lime juice
1 Tbsp honey

1/2 cup Dijon mustard, grainy
2 tbsp maple syrup
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper


1. On medium heat, fry bacon in small pot until crisp. Reserve excess fat.
2. On baking sheet, drizzle corn with 2 Tbsp olive oil, 1 tsp salt and pepper and roast at 350°F for 20 min or until golden brown.
3. Mix cherry tomatoes, red onions and zucchini, drizzle with olive oil and season with salt and pepper. Roast at 350°F for approx 30 min.
4. Mix bacon, bacon fat, roasted vegetables and black beans in a bowl. Add parsley, coriander, lime juice and honey.

1. Combine mustard, bacon fat and maple syrup in a medium bowl.
2. Slowly whisk olive in olive oil. Add in salt and pepper and set aside.


Yield 4 servings

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