Fox & Fern

A fresh Summery salsa, bursting with flavor. Served with corn chips, this makes a wonderful side dish for a party or picnic.

This recipe starts by roasting the corn, I prefer to do this on my cast iron griddle, but you can also cook it on a grill, or by cutting off the kernels and sautéing them in a bit of oil.

While that cooks I like the make the dressing, a simple mix of olive oil, lime juice, parsley, and salt. Feel free to add in cilantro if you like.

After that it’s just a matter of chopping up the other ingredients, and mixing it all together.

Recipe:

• 2 Ears corn
• 1 pint cherry tomatoes
• 1 jalapeno pepper
• 1 avocado
• 1 can black beans
• 1/4 red onion

Start by roasting your corn over medium heat until lightly browned. I do this over my cast iron griddle, but feel free to use a grill, or remove the kernels and sauté with a bit of olive oil.

While that cooks, cut your cherry tomatoes in half, or quarters depending on preference, dice the quarter of red onion, the avocado, and jalapeno (remove seeds for a mild salsa). Rinse the black beans, and prepare the Parsley Lime dressing (listed below)

Once the corn has cooked, allow to cool slightly, and then remove the kernels. I like the do this by holding the ear of corn upside down in a bowl, and running my knife along the the sides of the corn, up against the root of the kernels, repeating on all sides.

Now simply mix all prepared ingredients together, and dress with your Parsley Lime dressing. If you are making this ahead of time, I recommend leaving the avocado out until you are ready to serve, to prevent oxidation. Serve alongside your favorite corn chips, or atop a taco. Enjoy!

Parsley Lime dressing

• 1/4 cup olive oil
• 1/4 cup parsley *
• 1 lime
• 1/2 tsp salt

Simply blend all the ingredients together until emulsified.

*If you like, you can swap out some or all of the parsley for cilantro

*If making ahead, I recommend leaving the avocado out, until ready to serve, to prevent any oxidation and browning.