My mom and I started making “chop chop” years ago. The name came from the fact that there’s a fair amount of chopping. We started making it to eat as a dip with tortilla chips, but always ended up eating it with a fork like a salad. Either way you eat it, it’s delicious!
Chop chop is easy to make all year (just sub thawed frozen corn for fresh), but is even better using fresh summer corn and cherry tomatoes. I started grilling the corn a few years ago and adds a wonderful depth to the salad. You technically don’t have to grill it, but I definitely encourage you to!
Summer “chop chop:”
2 cans black beans, rinsed
3-4 ears of corn
1 bunch green onions (about 10-12 small ones)
1 pint cherry tomatoes
1/4 cup cilantro leaves
1/2 jalapeno – more or less to taste
1 avocado
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper
Method:
Remove husks and silks from corn. Grill the corn until about 1/2 of the kernels are charred. Let the corn cool and then cut the kernels off the cob.
Wash and quarter the cherry tomatoes. Wash and cut the green onions into rings about 1/8 inch thick. Dice the jalapeno. Rise and drain the black beans.
In a large bowl mix the corn kernels, cherry tomatoes, green onions, black beans, and jalapeno. Add the vinegar, olive oil, cilantro, and salt and pepper to taste – there isn’t any yet, so you’ll need more than expected. Mix and taste, adjusting seasoning as needed.
Cover and put in the fridge until you’re ready to eat. Right before serving, dice the avocado between the chop chop.
Cover leftovers and keep in the fridge for up to 3-4 days.
This recipe is extremely versatile. We eat it out of a bowl, like a salad and with tortilla chips like a salsa.
Tip: I always try and make this at least a few hours before we’re ready to eat as it’s better the longer it sits. If I have time I’ll even make it the day before.
