homemade corn & black bean salsa

I love chips and salsa. Homemade salsa, preferably- that jar stuff just doesn’t match up. But there is so much prep work to homemade salsa {and I have no portion control with this combo} that I usually reserve it for restaurants or parties {such a party staple}.

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But last week I found myself just 2 ingredients short of a great black bean and corn salsa that I knew I had to make it happen. So here it is!

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{Don’t judge my inconsistent knife skills. This salsa has character.}

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Corn & Black Bean Salsa*

1 can of whole corn kernels, drained and rinsed
1 can of black beans, drained and rinsed
2 tomatoes, diced
1/2 red onion, diced
3-4 cloves of garlic, minced finely
1 handful of cilantro, chopped
juice of 1 lime
salt & pepper to taste
*Proportions are relative. Do what feels right!

After prepping each ingredient, mix all and season to your taste. Let sit for 10-15 minutes for flavors to combine.

cheesy roasted corn dip

Though I may have had to Google who will be playing in the Super Bowl this Sunday, I have been so excited for the party! My friend will be throwing her 3rd annual Super Bowl party and I. can’t. wait. In the years past we have had chili contests, but this year it is a simple battle of tailgating food.

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Here’s how our annual football party usually goes down: Us girls bring dishes, chat, and snack throughout the whole game, watching mostly the commercials and, of course, the halftime show. Our husbands plant themselves right in front of the TV and only move during commercials. So it’s almost like we rotate kitchen-to-living room shifts. It works beautifully.

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If you’re in need of a delicious Super Bowl dish, this is your winner. It’s so cheesy, with a little kick from the cayenne, but bursting with flavor from the corn. Oh, that corn. It truly is the MVP of this dish.

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This dip is great with chips or a simple baguette, but don’t be ashamed to also eat it by itself. Ok, with a fork so you don’t scare your friends away. So good!

So what are you making for the Super Bowl?

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Cheesy Roasted Corn Dip {recipe adapted from BetsyLife}*

1 and 1/2 cups fresh corn kernels
4 ounces shredded sharp Cheddar cheese {1 cup}
4 ounces cream cheese
1/16 teaspoon cayenne or chili powder {= a healthy pinch}
1/4 cup cornflakes

*This recipe can be doubled if using a larger cast iron.

Preheat oven to 375°F.
Coat a medium (6-inch) cast-iron skillet with cooking spray {I used bacon fat stored in my fridge}; heat over medium-high heat.
Add corn; cook, stirring occasionally, until mostly golden brown, 5 to 7 minutes.
Remove from heat; stir in Cheddar and cream cheese.
Sprinkle cornflakes over the top.
Transfer to the oven and bake until golden and bubbling, 12 to 15 minutes.
Sprinkle the cheese dip with cayenne (or chili powder) and serve.