Nancy Olin’s Black Bean and Corn Salsa

Nancy describes this salsa as “really pretty and mind-blowingly good.” Don’t even think of making it with canned or froze corn – it must be made in the summertime with the freshest corn off the cob you can find.

Makes about 3½ cups.

5 tablespoons olive oil
1 garlic clove, minced
2 teaspoons ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 ears of fresh corn, kernels cut off the cob
3 tablespoons water
1 15.5-oz. can black beans, drained and rinsed
½ cup minced scallions (white and green parts) plus more for garnish
Juice of 1 lime
Salt and freshly ground black pepper to taste

1. Place a medium-size skillet over medium heat and, when it is hot, add 2 tablespoons of the olive oil, the garlic, cumin, chili powder, and cayenne ad cook for 1 minute. Add the corn and water, cover, and cook until the corn is tender, about 3 minutes.

2. Off the heat, add the beans, scallions, lime juice, and remaining 3 tablespoons of oil, season with salt and black pepper, and stir well to combine. Cover and refrigerate for at least 2 hours and up to overnight to let the flavors develop.

3. Transfer to serving bowl and serve garnished with chopped scallions.

Variation: add chopped red bell pepper, tomatoes, and/or fresh cilantro to your taste.

Serve with tortilla chips.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)