Along with the fajitas, I decided to make a homemade salsa. I have made a homemade pico de gallo before, which I find fresher and tastier than any canned salsa, but with the abundance of corn in my baskets these past few weeks, I thought I’d try a corn salsa. There is lots of corn at local farmers’ markets right now, or you could always use canned for a taste of summer all year long!
The corn silks are removed, then the husks and folded back around the ears. The re-wrapped corn goes into the oven for 30 minutes at 350 to roast. After the kernels are sliced off, they’re combined with diced red pepper, diced onion, some diced Hungarian hot wax pepper, cilantro and cumin. To add a little protein, I also added black beans, but you could leave them out or substitute your preferred bean.