More on Fire Roasted Corn

Our country roads are adorned with sweet corn stands, each and everyone selling a scrumptious home grown delight, sweet corn.

Whenever you sit down to eat, take a moment to think about what your plate would be like if you had a quarter to a third of a cup of salsa gracing your entrée. Different salsas are complementary of different foods. An obvious example is an apple-based salsa paired with any type of pork dish. But what would go with beef? How about a Fire Roasted Corn and Black Been Salsa?

A hearty, bold salsa to go with the bold flavors of beef. This is a delectable and nutritious combination of vegetables to grace your plate. Once you've used this to accompany your grilled steak dinner you can devour the rest the next day at lunch with some corn chips. Either way your taste buds will thank you for being introduced to this tasty dish.

Fire Roasted Corn and Black Bean Salsa

1 med. red onion, minced

2 cloves garlic, crushed

3 ears corn, fire roasted and cut off of cob

8 oz jicama, small dice

2 serrano chilies, remove seeds & ribs, minced

1 15 oz canblack beans, rinsed

3 Tbl fresh squeezed lime juice

1 Tbl sugar

2 Tbl extra virgin olive oil

1 tsp kosher salt

Combine all ingredients, toss well.  Flavor is best if made a day ahead.

Chef’s Notes: If you have a gas cook top strip the husk and silk off of the corn, using a long tongs place the corn directly in the high flame. Turn as needed to just singe the outside of the corn kernels. Additionally, when working with serrano chilies it would be a good idea to wear disposable gloves. If not, when done be sure to thoroughly wash the tips of your fingers so as not to get the heat from the ribs and seeds onto your face or in your eyes.

The above recipe calls for jicama. Very crunchy and mildly sweet, I'm sure you won't use all of the jicama in just one recipe. So here's another tasty salsa that you can use with chicken or seafood.

Jicama Watermelon Salsa

1 cup diced seedless red watermelon

1/2 cup diced jicama

1 small red onion, diced, almost minced

1/4 cup toasted pine nuts

1/2 ancho chili, stemmed seeded and cut into fine strips

1 15 oz can organic diced tomatoes, drained

zest of one orange

2 Tbl cilantro, minced

2 Tbl rice wine vinegar

1 Tbl honey

1/2 tsp salt

In a large bowl toss all ingredients thoroughly. Let stand for 10 minutes. If not using right away, store in refrigerator.

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