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Roasted Corn and Black Bean Salsa
2 Ears of corn
1 1/2 cups cooked black beans
1-2 Jalapeno or chile of choice chopped finely (depends on desired heat level)
1/2 cup of cilantro
Olive oil and fresh lime juice
To grill the corn, soak whole ears (husk/silk and all) for 30 minutes to prevent the husk from burning.
Grill the corn over medium heat turning occasionally for 20 minutes, rotating occasionally. Let cool slightly then peel husks back- the corn silk should slide off cleanly with the husks! Cut corn off the cob and place in a large bowl. Combine the beans with the corn, chile, cilantro and mix to combine. Season with salt and pepper. Drizzle with olive oil and lime juice and serve.
Variations: To make the salad a bit smokey, add about 1-2 teaspoons of ground cumin and 1 teaspoon smoked paprika. You can also roast the chile on the grill while grilling the corn which also adds a smokey flavor.
Chad Weiler, Tucson CSA