2 ½ cups grilled corn, kernels removed (about 5 ears) 1 14-oz. can black beans, rinsed & drained 1 bell pepper, diced ¾ cup chopped tomatoes 3 Tbs. Coarsely chopped cilantro 2 Tbs. Olive oil 2 Tbs. Fresh lime juice 1 small jalapeno, seeded & finely chopped ½ tsp. ground cumin
Toss all ingredients in large serving bowl. Season to taste with salt and pepper, and serve as is, with tortillas or over Cornmeal-Carrot Skillet Cakes (below).
¾ cup flour 2 Tbs. Yellow cornmeal ½ tsp. dry mustard powder ¼ tsp. salt ¼ tsp. baking powder 2 carrots, grated (about 1 cup) 4 small green onions, thinly sliced 1 cup grated sharp Cheddar cheese 1 egg, lightly beaten ½ cup milk
Preheat oven to 200 F. Combine flour, cornmeal, mustard, salt and baking powder in medium bowl. Add carrots, green onions, cheese, egg and milk, and mix well. Heat large skillet over medium heat. Scoop tablespoonfuls of batter into pan, then spread flat with back of spoon to about 3-inch diameter. Cook cakes 2 ½ to 3 minutes per side, or until golden brown. Transfer to pan in oven to keep warm. Repeat with remaining batter. Serve hot or at room temperature. - Updated: January 19, 2007
