Fire Roasted Corn and Black Bean Salsa

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chef dezs fire roasted corn and black bean salsa

Fantastic accompaniment at your next BBQ – great on grilled steak, chicken, and fish… or serve it as an appetizer with your favourite tortilla chips

Ingredients

2 cobs sweet corn, husks removed
1 large red bell pepper, cut into large pieces
1 medium red onion, sliced thick
2 tbsp canola oil
½ cup rinsed and drained canned black beans
¼ cup soft sundried tomatoes, finely chopped

¼ cup firmly packed finely chopped fresh cilantro
2 garlic cloves, crushed
Zest of 1 lime, finely chopped
Juice of 1 lime
½ tsp salt
¼ tsp fresh cracked pepper

Method
  1. Preheat your grill until hot.
  2. Toss the corn, red pepper, and onion with the canola oil to coat.
  3. Grill until mostly charred. Let cool.
  4. Cut the corn kernels off the cobs, and chop the red pepper and onion into small pieces. Transfer all to a medium sized bowl.
  5. Stir in the remaining ingredients and serve!

Makes approximately 4 cups

 

 

**Chef Dez Variation on this recipe** – If you like goat cheese, try topping the steak with some Chevre from The Farm House Natural Cheeses and then top with this salsa – delicious!