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Black Bean Roasted Corn Salsa

I have prevailed upon Gerry (my brother-in-law, the intuitive cook) for his great recipe for Black Bean & Roasted Corn Salsa Gerry has been bringing this to parties for years and it's always a hit!

Makes 4 Cups

3 ears fresh sweet corn
1 to 2 15-ounce can black beans
1 cup peeled, seeded, and chopped tomatoes
1/2-3/4 cup chopped fresh cilantro
2 bunches of sliced scallion/green onion
1-2 serrano chili, seeds and stem removed, and minced
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and ground black pepper

Preheat the oven to 400 degrees.

Husk the corn and cut off kernels or cut open bag if using frozen corn. Spread the kernels on a baking sheet and roast until they begin to brown, about 20 minutes. Set aside and cool. Rinse and drain black beans in a colander.

In a medium-sized bowl, combine the roasted corn with the remaining ingredients. Refrigerate 2-3 hours before serving. Adjust the amount of chopped serrano or jalapeño to personal taste. Serve with good tortilla chips.