Roasted Corn Avocado Black Bean Salsa is delicious served as a dip, with tacos, or as an accompaniment to grilled chicken or grilled fish.
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.
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.|
Roasted Corn Avocado Black Bean Salsa
- 1 cup corn frozen corn works in a pinch
- 1 1/2 cups cooked black beans rinsed, drained
- 1 avocado diced
- 1 scallion minced
- 1/2 cup red bell pepper diced
- 2 teaspoons cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon jalapeno pepper minced (use more if you like it spicy)
- 1 lime juiced
- 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.
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