Falmouth Town Marina Slip #47

Recipes

Corn Salsa  Sent in by Angler Ron Bresse

A great topping for grilled Striped Bass

3 Cups fresh or frozen blanched Shoepeg corn

1- 15oz. can black beans, rinsed and drained

5 scallions, thinly sliced

1 medium red bell pepper, cored, seeded, and diced

1 medium jalapeno pepper, cored, seeded, and finely diced

1/3 cup fresh cilantro leaves, finely chopped

Mix all of the ingredients in a bowl, set aside

In a seperate bowl mix:

1/3 cup seasoned rice wine vinegar

1 Tbsp. Grey Poupon mustard

1 Tbsp. olive oil

Good dash of Tabasco or other pepper sauce

Pinch of cayenne pepper

Salt and freshly ground pepper

1/2 fresh squeezed lime juice (optional - but adds zest)

Combine vegetables with vinagerette

Prep will take about 45 minutes.  Makes a big batch, 6 cups.  The recipe above has a mild taste... if you want it more spicy, add more jalapeno, scallion, or Tabasco... and try it till it tastes good to you.  Works great as a side dish, or with Striped Bass, or something else grilled.  Can be stored in the refrigerator for 2-4 weeks.  ENJOY!

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