Eat Your Way To Wellness' Summer foods you will love: Corn

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Jessica highlights the benefits of corn. And a bonus, two recipes, one for Mexican corn and black bean salsa. (WPVI)

In part five of our summer foods series, Jessica highlights the benefits of corn. And a bonus, two recipes, one for Mexican corn and black bean salsa. Watch above as Jessica DeLuise shows you why this crowd pleaser is perfect for summer eating!

JESSICA'S BLACK BEAN CORN SALSA
Ingredients
  • 1 15 oz can black beans, drained and rinsed
  • 3 ears of corn, kernels cut off
  • 1/2 cup cherry tomatoes, cut in half
  • 1 red or green bell pepper, diced
  • 1/4 sweet white or red onion, diced

  • 1 lime, zest and juiced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp cilantro, diced (can swap in parsley if desired)
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp black pepper


Directions
Mix all ingredients and let sit 4 hours or overnight. Serve with vegetables or tortilla chips.

JESSICA'S MEXICAN CORN
Ingredients
  • 4 corn cobs, cooked and cooled
  • 4 oz plain or herbed goat cheese
  • 4 bamboo or metal skewers
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1 tsp dried chili powder
  • 1/2 tsp dried paprika
  • 1/2 tsp dried garlic
  • 1/2 tsp salt


Directions
Let goat cheese come to room temperature while you complete the following steps. Carefully add the skewer to each corn cob. Mix all spices in a small bowl until combined. Used a spatula or spoon to spread 1 oz of goat cheese on each cob. Sprinkle each cob with 1/4 of the spice mixture and place on a serving tray. Repeat for remaining cobs, serve immediately.

SUMMER FOODS SERIES
Week 1: Zucchini and baked Zucchini
Week 2: Watermelon and Watermelon Ice
Week 3: Tomatoes and Tomato jam
Week 4: Blueberries and blueberry crostata
Week 5: Corn and shucking corn
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JESSICA DELUISE, MHS, PA-C | WEBSITE | FACEBOOK |
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