It is sweet corn time in Nebraska!!! Yay!!! Yippee!!! For a few short weeks local farmers sell their bountiful crop from overflowing pickup trucks all over town. It doesn’t last long, so I try to take advantage of this delicious season. I want to share one of my sister’s recipes that has become a family favorite! You can make it any time of the year with canned corn, but fresh corn from the cob definitely takes it up a notch. 🙂

Corn and Black Bean Salsa Directions

To start, bring a pot of salted water to boiling. Add three ears of husked sweet corn to the boiling water. Cover the pot, remove it from the heat and let it sit for 5 minutes. Remove the ears of corn from the pot and carefully cut the kernels off of the cob with a serrated knife. It is much easier if you let the ears cool just a bit first! The three ears should yield about two cups of kernels.

Here are the remaining simple ingredients.

The only other prepping left to do is to chop up your cilantro leaves and slice your green onions. Everything else just gets dumped in and mixed!! I promise you will find the complete recipe below.

Isn’t it beautiful?!? I borrowed a great bowl from my momma’s pottery collection for serving. It is so perfect!

Here’s the Recipe

A Fun Pottery Collection

My momma has a small collection of Shawnee Pottery. Even as a young girl, the colors and the detailed kernels of corn made my eyes happy. This link takes you to an interesting article about the history of this pottery made in Ohio from approximately 1937 to 1961.  Just wait…you will start seeing these in antique stores all over now that they are on your radar! Check out these little gems.

Does your family have any of the Shawnee Pottery? I am excited to hear if you try this recipe and would love to know what your favorite sweet corn recipes are! Please share!! I LOVE new recipes.:)

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Thanks for reading! God bless!