Sweet corn salsa with black beans is a versatile, flavour-packed side dish that can be paired with so many different meals. It has a slight heat and smokiness from the chipotle chillies, which is complemented by the zesty tang of lime juice. The addition of soured cream and mayo add a welcome creamy texture and help balance the punchy flavours of lime and chilli. This sweet corn salsa is a great stand alone side dish for any Mexican supper, working well with crowd pleasing dishes like chilli con carne. You can also use this sweet corn and black bean salsa to add some wow factor to other dishes. Why not try adding some shredded chicken to this mixture and using as a taco filling? You could equally serve with some green salad leaves and chopped tomatoes to makes a flavourful Mexican inspired salad, perfect for a light lunch. This sweet corn salsa is also perfect for party food. You could spread mini tostadas with some soured cream then top with salsa, or make Mexican canapé cups using the same sweet corn salsa recipe. Black beans are a legume that are particularly popular in Latin American cuisine. They have a dense and meaty texture, making them perfect for vegetarian dishes. What’s more, they are an excellent source of fibre, and are thought to help to reduce cholesterol. Black beans can sometimes be tricky to find, but try looking in the world foods aisle of the supermarket. Once you’ve made this tasty sweet corn and black bean salsa once, it will become a regular addition to any Mexican meals you make.
- 3tbsp sweet corn
- 3tbsp black beans, drained and rinsed
- 1 pickled chipotle chilli, chopped
- juice of ½ lime
- handful of coriander, chopped
Combine all the ingredients in a bowl and mix well. Season to taste then store in the fridge until serving.