Corn Salad with Avocado I
Corn Salad with Avocado II
Corn Salad with Black Beans and Tomato
Black Bean and Corn Relish
Grilled Corn and Peach Salsa
Corn Relish (suitable for canning)

Corn Salad with Avocado I

2 small to medium ripe avocadoes, peeled, seeded, and finely diced
1 cup corn kernels
2 medium tomatoes, seeded and finely diced
2 to 3 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
1/2 teaspoon salt

1. In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, and salt. cover and refrigerate until ready to be served.

Corn Salad with Avocado II

Pan-grilled corn with chile
1 small red onion, chopped
½ red bell pepper, chopped
1 teaspoon mild chile powder, like ancho
Salt and pepper
1 medium tomato, cored and diced
1 medium ripe avocado, peeled and chopped
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.

1. While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Corn Salad with Black Beans and Tomato

Pan-grilled corn with chile
1 clove garlic, minced
1 ½ cups cooked or canned black beans, rinsed, drained and at room temperature
2 ripe medium tomatoes, cored and diced
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.

1. While corn is still in skillet, but with heat off, stir in the garlic and let sit for a minute. Combine in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Black Bean and Corn Relish

2 cups cooked black beans
1 cup corn kernels
1 1/2 pounds tomatoes
2 cloves chopped garlic
1/2 chopped red onion
1/2 cup chopped parsley
1 chopped bell pepper
1 lemon
2 tablespoons sugar

1. Seed and chop the tomatoes. Place into a large bowl. Add the chopped
garlic, onion, parsley, pepper, lemon juice, and sweetener to the
tomatoes. Mix well and set aside.

2. Cook the black beans until done but not mushy. Drain well and add corn kernels. Cool to room temperature and combine with the tomato mixture. Allow to marinate for
several hours.

NOTE: Optional seasonings: chili powder or substitute cilantro
in place of parsley.

Grilled Corn and Peach Salsa

Pan-grilled corn with chile
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
4 ripe peaches, pitted and chopped, with their juices
½ large red onion, chopped
1 tablespoon minced or grated ginger<
¼ cup chopped Thai or other basil, or mint leaves, or a combination
Fresh squeezed lime juice to taste
Salt and freshly ground black pepper.

1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Corn Relish (for canning)
Yields 5 to 6 pints

22 to 25 medium size ears of corn (enough to make 10 cups of kernels)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onions
1 1/2 cups granulated sugar
2 1/2 cups distilled white vinegar
2 cups water
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons mustard seed
1/2 teaspoon ground turmeric

1. Cook ears of corn in boiling salted water for 3 to 5 minutes. Plunge into cold water. Drain corn. Cut kernels from cob with knife. Kernels should measure 10 cups. Combine corn with remaining ingredients in large pot and simmer 15 minutes.

2. Immediately pack into clean, hot pint jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.