Recipes

Pairs Well With

• Chardonnay

Appetizer for 6

Ingredients

2 small ears sweet corn, shucked

1 (15-ounce) can black beans, drained and rinsed

½ large white onion, diced

½ cup chopped cilantro

2 medium jalapeños chopped, seeds and stems removed if you’d like it less spicy

1 cup cherry tomatoes, quartered

2 medium avocados, peeled, pitted and diced

2 limes

1 1/2 teaspoons kosher salt, plus more for seasoning

Preparation

Bring a large saucepan of salted water to a boil. Add ears of corn and cook 2-3 minutes or until tender but still retains some bite. While corn is cooking, fill a large bowl halfway with ice water. Plunge the corn into the ice water to stop the cooking. Once cool, lay the cobs horizontally on a cutting board and slice the kernels off the cobs. Place corn in a large mixing bowl.

Add beans, onion, cilantro, jalapeños, tomatoes and avocado. Squeeze the juice from 1 lime over everything and add the 1 ½ teaspoons of salt. Stir gently, being careful not to break up or mash the avocado too much.

Taste the salsa and add more lime juice from the other lime if needed and more salt too if necessary.

Serve with tortilla chips or on a tostada or as a salad. If not serving right away, press a piece of plastic wrap directly over the surface of the salsa, then another piece over the top of the bowl. Refrigerate for up to 2 days.

Courtesy of Discover CAlifornia Wines