I’m only a little worried about the price of regular corn going up. I however am more worried about the price and availability of local organic corn due to this dreaded drought situation going on here in KING CORNDOM Iowa. I’ve been making the rounds in and around town for my favorite sweet corn stands that are normally everywhere this time of year. You know what I’m talking about, the small farmer who fills the back of his pick-up and sells fresh picked sweet corn from the field that morning, but alas they are no where to be found. I heard a rumor yesterday that even the annual Adel Sweet Corn Festival this weekend were short on the sweet stuff.
As you may or may not know most commercially grown corn here in KING CORNDOM is GMO, grown for livestock feed, HFCS, ethanol, cooking oils and yes your Frito-Lay corn chips, Kellogg’s & General Mills, Post corn flakes, pops, and more. Too many products and ingredients indeed to mention. I think you get the picture. The price of organic corn is usually about twice the price of regular. This via the LA TIMES:
On Friday, the U.S. Department of Agriculture cut its estimate for the corn crop by nearly 17% and raised the upper end of its price forecast by 39% to almost $9 a bushel.
Confession time, the secret hoarder part of my personality went to Costco recently and stocked up on the organic frozen sweet corn, even the hubby agreed, we just can’t live without our Corn Black Bean Salsa. Three 5 pound bags and we’re out of here, I really wanted a 4th bag and I may even go back to Costco for another today. I know what you’re thinking, don’t panic…..but hey, you haven’t tasted my famous Corn Black Bean Salsa yet.
I’ve been tweaking this recipe for years now and have perfected it to it’s current ingredient list. It’s the most requested summer recipe I make that qualifies as a “Health Food Snack” Everyone loves this fresh salsa. And now with the fresh homegrown tomatoes coming out of my garden this salsa is even tastier. You can eat it for lunch, dinner or serve as a snack with organic blue corn chips at your next back yard party. (This recipe is gluten-free and dairy-free)
- 1 16oz bag (frozen) organic Yellow or white sweet corn, thawed (or use 4 cups of fresh grilled sweet corn on the cob for those with ambition)
- 1 15oz can organic black beans rinsed and drained
- 3-4 stocks of green onion sliced thin
- 1 Green bell pepper chopped to diced
- 1 Red bell pepper chopped to diced (omit if you don't like a lot of bell pepper)
- 1 Yellow or orange bell pepper diced
- ¼ cup fresh chopped/minced Cilantro
- 3 Ripe large tomatoes or 2 cups cherry tomatoes diced
- 1 Ripe diced avocado
- 2 Tablespoons Sugar (substitute stevia if sugar-free)
- 2 tsp salt
- ⅓ cup distilled cider vinegar
- 1 tsp Wright's Hickory Seasoning-liquid smoke (I talked with company, it is GF)
- The juice from ½ fresh lime
- 1 Teaspoon Tabasco or to taste (optional)
- Mix rinsed beans with thawed frozen corn in large colander and let drain. Move to large bowl. Add chopped onion, chopped bell peppers, diced tomatoes, diced avocado.
- In separate bowl mix chopped Cilantro, sugar, salt, vinegar, liquid smoke and lime juice. Pour over corn, bean, tomato, bell peppers and avocados mixture- toss gentle. Taste and stir in Tabasco if desired.
- Want it spicier? Add fresh or pickled jalapenos