Roasted Supersweet Corn Salsa |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Thanks to Betsy . This is just plain good. I doubled up on teh black beans, but left everything also alone and love it. Very fresh and very good. Ingredients:
4 ears husked fresh supersweet corn |
2 tablespoons olive oil, divided |
1 (16 ounce) can black beans, drained and rinsed |
1 cup chopped red sweet bell pepper |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lemon juice |
1/2-1 teaspoon hot pepper sauce |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 500°F.
2. Place ears in a roasting pan; brush with 1 tablespoon of the oil. Roast until corn is tender and some kernels begin to turn golden brown, 10 to 12 minutes, turning once; cool. With a sharp knife, cut kernels from ears (makes about 2 cups).
3. In a large bowl, combine corn kernels, black beans, bell pepper, cilantro, lemon juice, hot pepper sauce, salt and the remaining 1 tablespoon oil.
4. Serve chilled or at room temperature with grilled meat or fish, if desired.
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