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1
In a large bowl, mix together the diced onion, juice of 2 limes, and kosher salt.
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2
Let stand at room temperature for 10 to 20 minutes (this will soften the bite of the onion).
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3
In a large pot with a steamer insert add about 2 inches of water.
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4
Add the corn and steam until just cooked through, about 5 to 8 minutes.
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5
Then shock the corn in cold water until cool to the touch.
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6
With a paring knife, carefully shave off the niblets onto a cutting board.
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7
A good way to do this is to slice off about 1/2-inch of the end of the corn cob.
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8
Hold the cob upright with the flat end on the board and shave with knife tip pointed downward at 4 o'clock.
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9
Don't cut into the cob.
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10
Tweeze and pick through the kernels with fingers, pulling out wayward strands of corn silk.
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11
While nothing beats fresh corn for this recipe (and this is a lot easier than it sounds) a close second is a good quality frozen corn.
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12
NEVER USE CANNED CORN!
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13
Pour the tomatoes into a colander over the sink, and with your hands squeeze out the liquid without overly squishing them.
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14
Loosely chop the tomatoes into 1/2-inch chunks.
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15
Toss the corn, tomatoes, black beans, green pepper, cilantro, cumin, and habanero into the bowl with the marinated onions.
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16
Taste and add more lime juice, salt, cumin, hot pepper or even more cilantro, if needed.
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17
Cook's Notes:
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18
- I prefer to mince the hot peppers with seeds.
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19
Clearly this makes for a lot more heat.
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20
It's best to add it to the salsa a little bit at a time to get to desired heat, which is important.
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21
You can always add more heat but you can't take it away.
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22
- This makes a great appetizer to serve with my guacamole and tortilla chips.
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23
It also makes a great side dish (serves as both veggie and starch) with a Mexican-style meat, fish and/or poultry.
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24
As a side dish it will easily serve 6 to 8 people.
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25
It will keep in refrigerator for 3 days for leftovers, but best when made the day of serving.
