Salsas are a favorite during the hot summer months. I always look forward to the first harvest of local corn at our farmer’s market. Although I love corn on the cob, simply cooked in a bit of water and eaten right off the cob, I also saute fresh corn, make corn salad, and use it in fresh salsas. I’ve found that roasting corn adds a nice chewy texture while enhancing the sweetness of the corn.
This salsa, similar to the Fireworks Black Bean Salsa I made last summer when I entered the Top Anti-Cancer Chef Challenge, uses corn and black beans, but is on the savory side. In this salsa recipe, the corn kernels are roasted before combining them with the other vegetables. This results in a more interesting salsa, with sweet chewy nuggets of corn in each bite. I love different textures in my salsa, so to compliment the chewy sweet corn kernels, I added some creamy, savory California avocados.
This Roasted Corn Avocado Black Bean Salsa has become my little guy’s favorite afternoon snack to bring to school. He doesn’t even eat it with chips, just straight up with a spoon. The other day, he came home from school and said “that salsa is the so good, I can’t stop eating it!” Given the high demand for this salsa in my house, I even made some homemade black beans at eleven o’clock one night in a crockpot so I could toss the salsa together in the morning before school. I have to say, the homemade beans made this salsa even better.
I am submitting this recipe to Cybele Pascal’s Allergy Friendly Friday Roundup.
Roasted Corn, Avocado and Black Bean Salsa
The roasted corn adds a nice chewy sweetness to this salsa. This salsa would be great as a dip with corn tortilla chips, or as an accompaniment to grilled fish or chicken, or just enjoyed by the spoonful. If you make a large batch of this salsa, chop up and add the avocado just before serving to prevent browning.
|Roasted Corn, Avocado and Black Bean Salsa is perfect on its own, or over grilled fish or chicken.|
- 1 cup corn or 1 cob of corn, roasted (frozen corn works in a pinch)
- 1 1/2 cups cooked black beans (or one 15-ounce canned beans, rinsed and drained well
- 1 avocado, diced
- 1 scallion, minced
- 1/2 cup red bell pepper, diced
- 2 teaspoons chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1-2 teaspoons fresh jalapeno pepper, minced
- juice of one lime
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
- To roast corn kernels, place corn kernels and 2 teaspoons olive oil in a cast iron pan. Cook on medium heat until corn turns light brown and caramelizes. Alternatively, if using corn on the cob, corn can be roasted on the grill.
- Mix all ingredients together.
- Chill before serving.
|Pan Roasting Corn Brings Out Its Natural Sweetness|
More Dip and Salsa Recipes:
Fireworks Black Bean Salsa, Jeanette’s Healthy Living
Smoky Black Bean Dip, Jeanette’s Healthy Living
Join Aggie’s Kitchen and Real Mom Kitchen and share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange!