Some of my fondest childhood memories involve food… For me August in the Midwest meant sweet corn, the likes of which none outside those environs have ever seen! We ate it early and often, and when it was over, we put corn aside until the next year…

But occasionally I crave it… I’m pretty much a sucker for any recipe that calls for sweet corn, and when the mood strikes I will use whatever manner of corn I can get my hands on! (Even, GASP! frozen sweet corn!)

My favorite way to enjoy a big bowl of this dip is to scoop its saucy goodness up with big fat chips, but it works just as fine with pitas or tortillas, and is pretty awesome as a topping for grilled chicken and fish as well! Oh, and I’ve found that people watching football seem to love it!

Gather Up:
1/3 cup olive oil
¼ cup fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon celery salt
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly ground white pepper
2 cups canned organic black beans, rinsed and drained
2 cups sweet corn, fresh or frozen
1 cup green onions, chopped
3 cups fresh tomatoes, chopped and drained
½ cup cilantro, chopped

Combine the olive oil, lime juice and all the seasonings in a small bowl and mix well. Chill.

Combine the black beans, corn, green onions, tomatoes and cilantro in a bowl and mix gently.

Pour the chilled oil mixture into the bowl and toss to coat.

Cover and marinate in the refrigerator at least 8 hours, stirring occasionally.

From: Texas Ties