In spite of the ingredient list, this is a good salsa for the seasons when you can't find a good tomato. Frozen corn works well, because the toasting concentrates its flavor.
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Toasted Corn and Black Bean Salsa
Source: Cook's Country Magazine
Makes about 5 cups
3 T extra-virgin olive oil
1 large ear corn, kernels removed (about 1 cup)
1/2 teas ground cumin
1/8 teas cayenne pepper
3 T fresh lime juice
Salt and pepper
2 medium tomatoes, seeded and cut into 1/4-inch pieces
1 (15.5-ounce) can black beans, drained and rinsed
1/2 red bell pepper, seeded and chopped fine
1 serrano chile, seeded and minced
2 scallions, chopped fine
1/2 cup crumbled queso fresco
Heat 1 T oil in medium skillet over medium-high heat until shimmering. Add corn and cook until deep golden brown, about 4 minutes. Add cumin and cayenne and cook until fragrant, about 30 seconds. Transfer to large bowl. Whisk remaining T oil, lime juice, 1/4 teas salt, and 1/4 teas in small bowl. Add to corn mixture along with tomatoes, beans, bell
pepper, chile, scallions, and cheese. Toss well and check seasoning.
Cover and refrigerate until flavors meld, at least 1
hour or up to 1 day.
Notes from Colette:
I made several changes to this recipe and it still tasted great. I used frozen corn, thawed, and I used at least 50% more than called for. I didn't have any serrano chiles so I used chipotle in adobo, although I used none of the sauce and only 1/2 a chile. Those of you with stronger heat tolerance will want more. Since I was using the chipotle, I skipped the cayenne (again, those of you who like heat, keep it in). When I bloomed the cumin, I also added a minced garlic clove. There is not a tomato worth eating fresh at this time of year, so I used some I roasted and froze last summer. I am sure you could use canned tomatoes, well drained, or halved grape tomatoes. I also didn't have a red bell pepper, so I used bottled, charred red pepper. I didn't include the cheese but added avocado since I had some that needed to be used. As you can tell, I used the recipe more as a guide and you can do the same.
Toasted Corn and Black Bean Salsa
Source: Cook's Country Magazine
Makes about 5 cups
3 T extra-virgin olive oil
1 large ear corn, kernels removed (about 1 cup)
1/2 teas ground cumin
1/8 teas cayenne pepper
3 T fresh lime juice
Salt and pepper
2 medium tomatoes, seeded and cut into 1/4-inch pieces
1 (15.5-ounce) can black beans, drained and rinsed
1/2 red bell pepper, seeded and chopped fine
1 serrano chile, seeded and minced
2 scallions, chopped fine
1/2 cup crumbled queso fresco
Heat 1 T oil in medium skillet over medium-high heat until shimmering. Add corn and cook until deep golden brown, about 4 minutes. Add cumin and cayenne and cook until fragrant, about 30 seconds. Transfer to large bowl. Whisk remaining T oil, lime juice, 1/4 teas salt, and 1/4 teas in small bowl. Add to corn mixture along with tomatoes, beans, bell pepper, chile, scallions, and cheese. Toss well and check seasoning. Cover and refrigerate until flavors meld, at least 1 hour or up to 1 day.
Notes from Colette:
I made several changes to this recipe and it still tasted great. I used frozen corn, thawed, and I used at least 50% more than called for. I didn't have any serrano chiles so I used chipotle in adobo, although I used none of the sauce and only 1/2 a chile. Those of you with stronger heat tolerance will want more. Since I was using the chipotle, I skipped the cayenne (again, those of you who like heat, keep it in). When I bloomed the cumin, I also added a minced garlic clove. There is not a tomato worth eating fresh at this time of year, so I used some I roasted and froze last summer. I am sure you could use canned tomatoes, well drained, or halved grape tomatoes. I also didn't have a red bell pepper, so I used bottled, charred red pepper. I didn't include the cheese but added avocado since I had some that needed to be used. As you can tell, I used the recipe more as a guide and you can do the same.
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