Roasted Corn And Black Bean Salsa
Roasted Corn And Black Bean Salsa
Directions
- Rub the fresh corn with 2 teaspoons of oil and season with salt and pepper. Place into a 475°F preheated oven for 15–20 minutes or until golden brown on all sides.
- Remove the corn from the oven and allow it to cool in a clean container covered with foil. When the corn is cool, carefully remove the roasted kernels from the cob.
- Combine the corn with all the remaining ingredients and blend well.
- Chill the salsa in a sealed container for 1 hour before serving.
- As an alternative, try our abbreviated Roasted Corn and Black Bean Salsa recipe.
Ingredients
- 5 ears corn, fresh
- 1/3 cup oil, olive
- salt and pepper, to taste
- 10 oz tomato(es), grape, washed and diced
- 1 can beans, black, drained
- 2 cups onion(s), green, 1/4 in. cubes
- 4 cloves minced garlic
- 2 ea jalapeño(s), seeds removed, sliced thin
- 3 tbsp lime, juice
- 3/4 cup cilantro, fresh, chopped
- 1 tsp hot sauce
- 1 tbsp chili powder, dark
- 1 tsp cumin, ground