Taste Nebraska’s Summer Bounty

Summer’s in full swing, and with it comes an abundance of gorgeous, juicy vegetables fresh for the picking in your garden or at the farmer’s market. I like to incorporate all those fresh veggies into a colorful sweet corn and black bean relish. Serve it on top of fresh greens for a healthy salad or as a zesty dip with tortilla chips.

Sweet Corn and Black Bean Relish

• 6 ears sweet corn
• 2 large tomatoes, diced
• 1 medium red onion, diced
• 5 green onions, sliced thin
• 2 jalapenos, fine diced
• 1 bunch cilantro, chopped
• 5 large basil leaves, chopped
• 2T chopped fresh oregano
• 2c black beans, drained
• The juice of 2 limes
• 1T cumin
• 2t chili powder
• Salt and pepper to taste

Roast the sweet corn in its husks in a 350-degree oven for 15 minutes. Refrigerate until cool, then slice kernels off the cob. Combine corn with all other ingredients and refrigerate well prior to serving. Enjoy!

Until next time,
Chef Nick

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