Another wonderful recipe from Dad landed in my inbox not too long ago. Since fresh corn season is upon us, we were eager to fire up the grill and give this one a whirl. This summertime salsa is the perfect appetizer to serve with your favorite chips, but also works as a side on its own. The sweet taste from the balsamic reduction paired with the zing of the lime and cilantro makes it irresistible. It’s one of those dishes that you start out thinking, “Okay, I’ll just have a little…” but soon the whole bowl is gone…oops…

It’s a versatile recipe that can be tweaked to suit your fancy.  We subbed the can of Rotel Mexican Diced tomatoes with a fresh tomato, a small red onion, fresh cilantro, and lime juice. It’s fantastic!

Ingredients:

2 ears roasted corn, kernels cut off cob

1 15-oz. can black beans, drained

2 10-oz. cans Rotel Mexican Diced tomatoes w/ lime and cilantro, drained

3 tablespoons balsamic vinegar

2 teaspoons balsamic reduction (heat the vinegar slowly until it is like a syrup)

Optional additions:

1 tablespoon finely chopped fresh cilantro

1/4 cup finely chopped red onion

If good tomatoes are available, chop 1/2 cup of them

Preparation:

Combine all ingredients into a large bowl. That’s it!

The Newlywed Chefs

We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.