Roasted Corn Salsa

Roasted Corn Salsa

This has to be one of my favorite salsas to make. It’s full of amazing flavors and a blend of textures created by the crunchy red onion, soft black beans and juicy corn kernels. It’s super easy to make with just a bit of chopping. The corn can be charred on a grill, in a pan or you can even thaw out some frozen fire roasted. They all work great! Eat with tortilla chips as a snack or try adding it to any meal.

Serves 6

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Ingredients

4 Ears Corn, charred and kernels cut off (you can use 2 cups fire roasted, thawed)
15oz (430g) canned Black Beans, drained and rinsed
4oz (113g) canned Hatch or Green Chilis
1/3 small (75g) Red Onion, diced fine
5 Orange or Red Sweet peppers, diced (or use 1/2 Bell Pepper any color)
small bunch Cilantro, chopped (10g)
1-2 cloves Garlic, minced
1 1/2 Limes juiced
1 tsp (5g) ground Cumin
1/2 tsp Salt or more to taste

Note
Prior to grilling, if using corn that has a husk, remove the husk and cut the stem off to ensure you have a flat end.

Directions

1.Place the shucked ears of corn onto a very lightly oiled pan or grill on medium high heat. Cook for a few minutes, turning occasionally on each side until most of the kernels are charred.

2.Once cooled, carefully hold the cob vertically with the flat end down. Using a knife as close to the cob as possible, cut off the kernels. Place them into a large bowl.

3.Discard any stem and seeds from the sweet or bell peppers before chopping and add them to the bowl.

4.Add in the chopped cilantro, diced red onion, green chilis, minced garlic, ground cumin, salt and lime juice. Mix until well incorporated.

5.Enjoy with plenty of tortilla chips or add it any meal!