Roasted Corn and Black Bean Salsa

August 11, 2006

Roasted Corn and Black Bean Salsa

Chad Weiler, TCSA

2 Ears of corn
1/4 – 1/2 lb dried Black Beans or 1 15 oz can drained
1-2 Jalapeno or chile of choice chopped finely (depends on desired heat level)
1/2 cup of cilantro
Olive Oil

1. For the Corn: I usually grill the corn. So to do so I pull back the husk and remove the silk. Then wrap the husk back around the corn and place in cold water for 30 minutes to prevent the husk from burning.
2. Grill the corn over medium heat turning occasionally for 15 -20 minutes.
3. Cut Corn off the cob into a large bowl and allow to come to room temperature.
4. For the beans: If using dried soak for 8-10 hours or preferably over night. Cover beans with water such that water line is about two inches above the beans. Bring water to a boil over high heat. Once boiling reduce heat to medium low and simmer for one hour or until beans are tender. I usually add salt to the water during the last 5-10 minutes of cooking. Drain the beans and allow to cool to room temperature.
5. Combine the beans with the corn, chile, cilantro and mix to combine. Season with salt and pepper.
6. Drizzle with olive oil and serve.

Variations: Sometimes if I want it to be a bit smokey I will add about 1-2 tsp. of ground cumin (I start with 1 and add more to taste). For and even more interesting mix you can add about a tsp of cinnamon. I like to serve this on carne asada tacos. I also have in the past roasted the chile on the grill while I am grilling the corn which also adds a smokey flavor.

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