Black Bean and Corn Salsa

Black Bean and Corn Salsa

1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes with jalapenos, drained
1 jalapeno, seeded and diced
1/3 to 1/2 cup chopped cilantro
2 tsp lime juice
1 tsp salt
Mix all ingredients in large bowl.  Sit in refrigerator for 30 minutes to chill.  Serve with tortilla chips.

Jalapeno Corn Dip

This is a super spicy, super easy dip to throw together if you are having guests.  If you aren't a fan of spice, you can substitute the jalapenos with green chiles or just lower the amount of jalapenos you use.

Jalapeno Corn Dip

1 bag frozen corn
1 stick butter
1 8 oz pkg cream cheese, softened
1/2 12 oz jar jalapenos
Drain and chop jalapenos.  Add all ingredients in large bowl, microwave on high 2-3 minutes until melted.  Stir until smooth.  Add to crockpot and keep warm on low.  Serve with blue tortilla chips.

Corn Casserole

I love corn!  Growing up, it was about the only vegetable I would eat, especially when my mom cooked fresh corn all day long.  This recipe is a new take on corn that I got from Betty, a family friend of ours.  It's a great side dish and works great for a pot-luck dinner!

Corn Casserole

2 can corn, drained
1 can chopped green chiles
1 8 oz block cream cheese
1 stick butter
cheddar cheese
Soften butter and cream cheese, mix together.  Add corn and green chiles, mix.  Place in 2 qt casserole dish, top with cheddar cheese.  Bake at 350 degrees for 30 minutes.