Corn Salsa

cornI got tired of the same old same old that we’d been eating and decided to try something different last Saturday — Pulled Pork. I have a dry rub recipe that I use on my ribs and brisket and slathered that on some pork loins, slipped them into the oven to cook for some time and then pulled apart that tender pork and added some more rub and KC Masterpiece BBQ Sauce (the tastiest so far in my book).

The problem was, what to eat with the pulled pork sandwiches? I decided on a simple corn salsa. In the summer I’d probably roast fresh corn on the BBQ, but this time I had to rely on some frozen corn and the other ingredients in my fridge and pantry. So here goes my recipe for a simple corn salsa, a bright side dish to any spicy or sweet meal.

CORN SALSA

4 cups cooked corn
1 cup finely chopped onions (red make a nice color variation if you have them)
1/2 cup chopped pimentos
2 cup chopped tomatoes
1 16 oz can black beans
fresh parsley or cilantro if you have (if not dried will work)
Salt and pepper to taste
Oil and pepper to taste.

Just mix all of the above in a bowl and let it marinate for about an your. Like your salsa spicier? Add a shot or two of Tabasco or Cholula sauce or even better, some chopped jalapenos. For more color variation, chop avocado and add it to the mix.

Hope you enjoyed this Tuesday’s Tip!

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