We grilled far too much corn on July 4th, so I turned the extra into a delicious salsa. The basic recipe is below, but you can easily customize it to use what you have in your kitchen. The "must have" ingredients are the corn, a can of black beans, lime and cilantro. I added diced red pepper and onion and minced garlic. For heat, I sprinkled in ancho chile powder. Diced jalapeno would work well, but I forgot to buy it at the store and needed to find an alternative.
This made about 6 cups of salsa. I served half of it with chips on Saturday night. Tonight, the rest will be spooned over grilled chicken for an easy Sunday night dinner.
Corn and Black Bean Salsa
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons grapeseed oil. I used grapeseed oil because it has a high smoke point; vegetable or olive oil will work if you don't have grapeseed.
- 4 ears of cooked corn, kernals cut from the cob
- 1 red pepper, diced
- 1 small red onion, diced
- 3-4 cloves of garlic, minced
- 1 15 ounce can of black beans, drained and rinsed
- 1 small bunch of cilantro, minced (about 3/4 cup)
- 1 teaspoon ancho chili powder
- Salt and pepper. I used about 1 teaspoon of salt for the whole recipe, adding some it to the vegetables as they cooked, some to the dressing and the rest of it at the end of the recipe to make sure the salsa had enough seasoning.
Whisk together lime juice, olive oil and 1/4 teaspoon of salt.
Heat 1 tablespoon grapeseed oil in a large skillet over high heat until shimmering. Add corn and cook without stirring for 2-3 minutes until corn starts to brown. Season with salt and pepper. Stir for another 2 minutes, then transfer to a large bowl. Heat second tablespoon of oil over medium heat, then add red pepper and red onion. Season with salt and pepper. Cook for one minute, then add garlic and chili powder and cook for another minute. Transfer to bowl with the corn. Add drained beans and cilantro. Stir to combine. Pour lime dressing over and stir gently. Taste and adjust seasonings. Refrigerate leftovers.