ROASTED CORN SALSA
Sherryl
WONDERFUL FRESH SALSA WITH GRILLED CORN & BLACK BEANS. GREAT WITH CHIPS OR ON BURGERS, SEAFOOD OR STEAKS.
ingredients
- 1 JALAPENO PEPPER
- 1 RED BELL PEPPER
- 4 EARS FRESH CORN, SHUCKED
- 1/4 CUP FRESH LIME JUICE (ABOUT 2 LIMES)
- 1 15 OZ. CAN BLACK BEANS
- 1/2 CUP FRESH LOOSELY PACKED CILANTRO
- 1/2 CUP FINELY CHOPPED RED ONION
- 1/4 TSP FRESH GROUND BLACK PEPPER
- 1/2 TSP MINCED GARLIC
- 1-2 TABLESPOON OLIVE OIL
- 1/4 TSP CAYENNE PEPPER
- 1/2 TSP SALT
directions
- 1
HEAT GRILL TO MEDIUM HOT. PLACE PEPPERS ON GRILL AND COOK, TURNING UNTIL SKIN IS BLACK ALL OVER (5-10 MIN FOR JALAPENO, 10-15 FOR RED PEPPER). PLACE GRILLED PEPPERS IN BROWN PAPER BAG, LET SIT 10 MINUTES. REMOVE FROM BAG AND PEEL AWAY AND DISCARD MOST OF CHARRED SKIN. RINSE FINGERS FROM TIME TO TIME UNDER COOL WATER. DO NOT RINSE PEPPERS. REMOVE AND DISCARD STEM AND SEEDS. MINCE PEPPERS, SET ASIDE IN BOWL.
- 2
PLACE EARS OF CORN DIRECTLY ON HOT GRILL. COOK UNTIL BROWN AND TENDER, TURNING OFTEN, ABOUT 10-15 MIN. REMOVE FROM GRILL AND COOL SLIGHTLY. USE SHARP KNIFE TO CUT KERNELS OFF THE COB. ADD TO PEPPERS.
- 3
DRAIN AND RINSE BLACK BEANS, CHOP CILANTRO, ONIONS, AND GARLIC ADD TO CORN AND PEPPERS. ADD OLIVE OIL AND SEASONINGS.
- 4
CAN BE SERVED WARM OR CHILLED.
Source: Sherryl
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