After spending four months away from home for work, all I wanted was a taste of home. With me currently living in Omaha, there is nothing more Nebraskan than corn. I don't even have to go a mile from my house to find corn fields as far as the eye can see. So when I went to the farmer's market and found fresh corn available, I knew I had to get some.
This salsa combines the fresh corn from Nebraska with the flavors of my previous home in Texas. Black beans, chipotle peppers, and lime combine to provide a flavor that screams Tex-Mex. Roasting the corn really changes the flavor of this salsa, so don't skip that step. If you do, you'll definitely regret it.
A quick note on removing corn from the cob. Make sure you use a very sharp knife, as a dull knife will make this difficult and can be dangerous. I like to remove the corn by holding the cob upright in a large mixing bowl rather than on a cutting board. As the knife cuts through the corn, the kernels fall into the bowl and do not go flying all over the kitchen.
Roasted Corn and Black Bean Salsa
4 ears fresh corn
1 can (15 oz) black beans, rinsed and drained
1/2 cup red onion, chopped
1 chipotle, seeded and chopped fine
3 Tbsp cilantro, minced
3 Tbsp olive oil, divided
Salt and pepper, to taste