Sweet and Spicy Cajun Corn Salsa
Elise came up with this new marinated salad using Fire Cider and Cajun seasonings to bring some sweet heat to the seasons freshest veggies: corn and tomatoes! Pick some up on your next trip to the farmer’s market and then give this recipe a try. And remember, you can stop by and see Elise at the Fire Cider booth at select Sowa Farmer’s Markets til the end of October.
- Garlic 1-3 cloves
- 1/2 medium white onion
- 4 ears corn cut off the cob
- 2 ripe tomatoes
- 1-2 cups Black, kidney or other beans
- Fire cider
- Lemon juice
- Cajun spices, for example: one teaspoon each paprika, coriander, cumin and dried oregano; one-quarter teaspoon each cayenne pepper and cinnamon.
Finely dice the onions and garlic, and marinate in fire cider with lemon juice, salt, pepper, cumin, honey, and Cajun spices, all to taste, in a large bowl. Add diced tomatoes and beans and stir to combine. Set aside.
Heat a cast iron skillet on high.
Toss corn and your favorite Cajun spice mix with a small amount of olive oil in a bowl and then add to the hot skillet.
Cook until corn begins to brown/crisp, stirring often. Taste and add more spice of you’d like!
Add the hot cooked corn to the onion tomato and bean mixture and let it marinate for at least an hour at room temperature.