Here’s a crowd pleasing dip that will have you two-stepping right out of the kitchen!

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Two-Step Mexican Dip

Course Appetizer

Cuisine Mexican

Servings 10

Calories 119kcal

Ingredients

• 3 Tbsp sugar
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1 can 15 oz black beans drained and rinsed
• 1 can 15 oz shoepeg corn drained
• 3 scallions chopped
• 2 Tbsp cilantro minced
• 1/2 jalapeño pepper deseeded and minced
• 3 ounces feta cheese crumbled

Instructions

• Step One - Whisk the sugar, vinegar and oil in a large bowl. 
• Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.

Notes

Serve with "scoop" style multi-grain tortilla chips.  Thanks, Jen Keatinge, for the recipe!

Part of this recipe calls for raw corn which gives a nice crunch to this colorful side dish.  It is served at room temperature, so it makes a perfect addition to your buffet table!

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Sweet and Crunchy Mexican Corn Salad

Course Salad

Cuisine Mexican

Servings 12

Calories 233kcal

Ingredients

• 10  ears of corn husked
• 3  large shallots thinly sliced
• 1  red chili pepper seeded & thinly sliced
• 3/4  cup fresh lime juice
• kosher salt and freshly ground black pepper
• vegetable oil for grilling corn and 1/4 cup plus 2 tablespoons for recipe
• 8  oz. fresh queso fresco cheese crumbled
• 3/4  cup cilantro leaves  chopped

Instructions

• Cut the corn from 2 of the ears and place in a large bowl.  
• Add shallots, red chili pepper and lime juice to the raw corn and stir.  Sprinkle with salt and pepper. Set aside.
• Brush remaining 8 ears of corn with vegetable oil and place on grill.  Grill until you get a nice char on all sides of the corn.
• Remove from grill to cool. Slice kernels off the corn and add it to the raw corn bowl.
• Stir in oil, cheese and cilantro.  Add additional salt and pepper to taste.
• Serve at room temperature.

This is a basic salsa recipe.  You can add other ingredients you have on hand to change it up. We used avocado, chipotle, and fresh corn to create a salsa “bar.”

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Fresh Tomato Salsa

Course Appetizer

Cuisine Mexican

Servings 8

Calories 12kcal

Ingredients

• 2 large vine-ripened tomatoes larger seeds removed and diced
• 1 jalapeño pepper seeded and diced
• 1/2 red onion diced
• 1/2 cup minced fresh cilantro
• Juice of one lime
• 5 drops of hot sauce
• Several shakes of cumin
• Kosher salt and fresh ground pepper to taste

Instructions

• Mix all ingredients in a medium bowl and cover for at least 3 hours to let flavors meld.  
• Serve with tortilla chips.

Additions to the Salsa

1.  Avocado – cut up one avocado into chunks

2.  Chipotle – dice one chipotle chili in adobe sauce

3.  Fresh corn – cook 2 corn ears in boiling water for 5 minutes.  Remove from water, cool, and cut kernels from the cob.

There is no better side dish in the summer than one that includes fresh corn from the cob.  This dish goes together in no time, is full of flavor, and looks very pretty on the plate.  We paired it with our flank steak recipe, but it would go great with any grilled meat or fish – even burgers and dogs!  Serve it at your next barbecue; everyone will want the recipe!

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Fresh Corn & Peppers

Course Side Dish

Cuisine American

Servings 8

Ingredients

• 2 Tbsp olive oil
• 3/4 cup red onion diced
• 1 red or orange bell pepper diced
• 1 tsp jalapeño diced
• 6 ears of fresh corn kernels removed (5 if large)
• 2 Tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 Tbsp fresh chives  minced
• 1 Tbsp fresh basil minced (you can substitute any herbs you have in your home)

Instructions

• Heat olive oil in a large, non-stick skillet.  Cook onions until soft, about 5 minutes.  
• Add pepper and jalapeño and stir for several more minutes.
• Add the butter and allow to melt, then add corn, salt and pepper.
• Stir occasionally until cooked through, about 10 - 15 minutes.
• Top with herbs and serve.

Another simple recipe from The Simple Celebration!  This appetizer goes together very quickly, can be made well ahead of your get-together, and looks and tastes great.

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Mexi-Corn Salsa Appetizer

Course Appetizer

Cuisine Mexican

Ingredients

• 5 ears fresh yellow corn or use frozen if fresh is unavailable
• 1 medium tomato diced
• 1 small jalapeño pepper seeded and minced
• 1 clove garlic crushed
• 1 4-ounce can green chiles undrained, chopped
• 1/4 cup sliced green onion
• 2 Tbsp olive oil
• 2 Tbsp white vinegar
• 1/2 tsp salt

Instructions

• Boil corn for 4 minutes, drain and cover with ice water.     
• Cut corn from cob and combine with remaining ingredients.
• Stir gently, cover and chill.
• Serve with "Scoops" corn chips.

Recipe courtesy of Evie from Cincinnati.

A great side dish, this fresh corn and asparagus recipe will complement your simple, but elegant celebration!

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Fresh Corn and Asparagus

Course Side Dish

Cuisine American

Servings 4

Ingredients

• One bunch or one pound of asparagus trimmed
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1/3 cup chopped red onion
• 1/4 tsp red chili flakes
• Salt and fresh ground pepper to taste
• 4 ears of fresh corn shucked
• 2 Tbsp fresh chopped basil
• 2 Tbsp fresh dill and/or chives

Instructions

• Cut each asparagus stalk into three equal pieces.  
• Put asparagus in a large frying pan with enough water to almost cover.  Boil for a few minutes until fork can pierce the asparagus, but still remains crisp. 
• Drain the asparagus (this can be done earlier in the day).
• Add to the asparagus the olive oil, butter, red onion, red pepper flakes, salt, pepper and corn to pan and saute on low for several minutes. 
• Add fresh herbs and stir for 30 seconds.