Corn and Bean Salad

  • Recipe by: Laura Sorkin

This is a great make-ahead recipe for summertime when the local corn is ripe. In fact, if it is really fresh with great flavor, you can skip the cooking part all together and use raw kernels. I had some lovely dried beans on hand but if you are pressed for time, use canned white or black beans. The maple syrup is not meant to make the dish officially sweet but to accentuate the sweetness of the corn so add as much or little to your personal preference.

Use Runamok Smoked Maple or Hot + Spicy Maple. I particularly like to serve this alongside BBQ chicken or grilled fish.

Runamok Maple - Recipe Corn and Bean Salad

Ingredients

  • 4 ears corn, shucked
  • Oil for sautéing
  • 1 can of white or black beans, drained and rinsed
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • ½ red onion, diced
  • Juice from ½ lime
  • 1 tsp ground cumin
  • 3 Tbsp chopped cilantro
  • 1 Tbsp Hot + Spicy Maple or Smoked Maple syrup
  • Salt and pepper

Instructions

  1. Remove the kernels from the corn by placing a shucked ear in a large, wide bowl and cutting down each side until all the kernels are off.
  2. Put a tablespoon of oil in a wide sauté pan and add the corn. Cook over medium-high heat until slightly brown. Remove from heat and cool.
  3. 3Add all of the remaining ingredients together and chill for a few hours. Taste for seasoning before serving.

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