What A Crock!: Corn and bean salsa _lowres

Advocate staff photo by PATRICK DENNIS -- FOR JULIE KAY'S WHAT A CROCK: Embellished Corn and Bean Salsa.

Holidays may be just the time to try out something new. Here’s another July 4 suggestion, especially if your contribution to the party is an appetizer.

Take advantage of available fresh corn, but make it easy with other convenience ingredients. The red color of the prepared salsa and the yellow in the corn make for a colorful, yet tasty, offering. Surround this “embellished” salsa with colorful chips and raw veggies.

Fresh corn provides a crisp texture and a deeper flavor in my opinion, but you can use frozen or canned corn if you prefer. Just drain the canned version before adding to the cooker.

Here’s another idea for the same recipe. Instead of using as a dip, use as topping for baked chicken or pork. Versatile recipes are great for extra crazy days. Use as dip for the Fourth of July and save any leftovers, assuming there are any, for another night’s chicken dinner.

In the meantime, have a great Fourth of July!

Julie Kay is a columnist for The Advocate. She can be reached at juliekay6122@gmail.com.