Sunday, July 8, 2012

Roasted Corn and Black Bean Salsa

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

Remove corn from cob.  Preheat oven to 425 degrees F.  In mixing bowl, toss corn kernels with 1 Tbsp olive oil and salt and pepper to taste.  Pour onto foil lined cookie sheet and roast in oven for 25 minutes.  Remove from oven and let cool 10 minutes.

In large mixing bowl, stir together corn kernels, beans, red onion, chipotle, cilantro, and remaining 2 Tbsp olive oil.  Season to taste with salt and pepper.  Refrigerate at least one hour.  Serve with corn chips or use in your favorite taco or burrito.

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