It is has been full on #Plant15, #Summer15, and we are gearing up for #Harvest15 at our house. Since we both have jobs off the farm, every non-raining moment my husband could get in the field he took. However, it seems the one acre sweet corn patch behind our house might be the most time consuming. Sometimes we just need to remember just how good the fruits of all this labor will be. Sometimes we just need pineapple corn salsa.
We got the seed in the ground without much trouble from old mother nature. Even got three different rounds at staggered dates planted. However, the rain has made growing sweet corn rather challenging. The rain just kept coming in June. We didn’t get another round of sweet corn planted.
While water is the most important nutrient for anything that lives, too much of a good thing can become a bad thing. And this year that is water. It washed away fertilizer. It kept us from getting herbicide sprayed in a timely manner. It saturated even our sandy soils.
Just when we thought it had weathered the rain, the winds came. Now the poor corn is growing a wee bit crooked…
However, after one round of picking sweet corn this summer, all I can think about is sweet corn. The second round of picking is going to give us smaller than normal ears thanks to cool, wet days, but I am banking on flavor. Lucky for us, the while the ears are smaller, they are still without out bugs thanks to the genetics in the seed. Yes, we plant GMO sweet corn. It means no need for insecticide and no worms.
Bring on the sweet corn. Momma wants corn salsa.
If you have fresh sweet corn that you can cut of the cob, use this. If you don’t, I recommend using Freshlike frozen corn from Birds Eye. It is the closest thing I have ever found to fresh from the field or my own fresh from the freezer corn. Mix the corn together with rinsed and drained black beans, chopped red onion and jalapeño, crushed pineapple, cilantro, cumin and salt and pepper. The results….addicting salsa. Salsa with chips. Salsa on taco salads. Salsa in burrito bowls.And now it is starting to rain again. Oh please don’t be 4.5 inches of rain tonight…
- 3 cups fresh or frozen sweet corn
- 1 can black beans, rinsed
- ½ red onion chopped
- 1 jalapeño, seeded and chopped
- ¾ cup crushed pineapple with juice
- 1 big handful of cilantro
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- Mix together all ingredients.
- Refrigerate until ready to eat.
- Serve with tortilla chips or on Mexican dishes like traditional tomato based salsa.
Our farm buys field corn and soybean seed from various companies through our local coop. However, the sweet corn seed comes from Monsanto. I was not paid to write about the seed or our opinion of GMOs even though the seed came free of charge.