Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4 cups
Abby Hocking / Food & Wine

How to Make It

Step 1    

In a small saucepan of boiling salted water, blanch the corn kernels until just tender, about 3 minutes. Drain and let cool completely.

Step 2    

In a medium bowl, stir the corn with the black beans, tomatoes, onion, cilantro, jalapeño, lime juice, hot sauce and smoked paprika. Season with salt and pepper and let stand for 15 minutes before serving. Serve with corn chips.

Make Ahead

The salsa can be refrigerated for up to 2 days.

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