6 ears butter + sugar corn
4-5 jalapenos (less if you don't want it spicy)
1 onion (whatever kind you like)
1 red chili pepper
1 can dark red kidney beans (or whatever beans ya like)
4-5 tomatoes
1-3 red/green bell peppers (I use whatever is in the garden or whatever is cheaper)
lime juice
salt and pepper
butter
olive oil

There's two ways to prep the corn: Soak it in water for an hour or so, then put it on the grill until the husks are black and burned. Then cut off the cob... OR, husk and cut off the cob and put in a pan with butter and olive oil.

Let the corn start to blacken over hot heat, when you start to hear it popping begin adding the jalapenos, onion and chili pepper until it is all hot and the corn is blackened. If you do the corn on the grill just sauté the peppers and onion in some olive oil, then add the corn once its all the same consistency.

Once you have the corn, etc. ready... take the beans and add them to the still hot pan, brine and all. Do not drain. Cover and let it all heat over medium heat.

In another container put the tomatoes and bell pepper chopped to whatever consistency you like your salsa. Add lime juice, to your taste. I don't like a lot of lime juice but the acidity helps break things down to give it a more salsa feel then just corn in a bowl.

Add your corn mix to the bowl, stir it up and add salt and other spices to your tastes. Let it sit in the refrigerator for a day or more to let the flavors interact.

Submitted by: Marlay