A guest post by Judith Natelli McLaughlin.
At a recent BBQ, I ate an ear of corn from our local farmers market, and it was so good. Real Jersey sweet corn. No butter, no salt, I ate it right off the cob and I was in corn heaven. It made me think of my poem from "Poems on Fruits & Odes to Veggies–Where Healthy Eating Starts With a Poem":—
Corn
Golden corn chewed from the cob
My favorite food—no doubt!
Mounds of corn served from a bowl
I couldn’t live without.
Pop that corn and you will get
A tempting, tasty snack.
Steal my corn, I’ll guarantee
An all-out corn attack.
Tiny white corn I confess
My favorite corn to be.
I’m in love with corn all right
Though corny it may be.
I am in love with corn and I am also in love with this summer corn salsa recipe. Give it a try.
Corn and Black Bean Salsa
1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained (use fresh off the cob in summer!)
1 avocado, chopped
3 medium tomatoes, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
%uFFFD c. chopped fresh parsley
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping
Mix all ingredients together except avocado and chill for two hours. Add avocado before serving, then serve with chips. ENJOY!
Author/illustrator of the children’s picture book "Poems on Fruits & Odes to Veggies–Where Healthy Eating Starts With a Poem," public speaker, health food enthusiast and mom Judith Natelli McLaughlin is here to help introduce your family to some fruits and veggies they may not know about, while reintroducing them to some old favorites, too. Her goal is to educate AND entertain and get you to remember that healthy eating starts with a poem.
