Best Roasted Corn And Black Bean Salsa Recipes

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
• Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
• Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
• Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

BLACK BEAN AND ROASTED CORN SALSA

Steps:

• Cook corn as directed on bag; cool 10 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.
• Serve with tortilla chips.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• In a small bowl, combine the corn and peppers. In another bowl, whisk the oil, garlic, cumin, chili powder and salt. Drizzle over vegetables and toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 10-15 minutes or until peppers are tender. Cool slightly. Transfer to a serving bowl; stir in the black beans and cilantro. Serve with tortilla chips.

GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
• Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.

CARAMELIZED CORN AND BLACK BEAN TACOS WITH ROAST ZUCCHINI SALSA AND ROASTED POBLANO CREMA

Steps:

• Heat the oil in a heavy bottomed pan over medium-high heat.
• Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
• Add the onion and jalapeno and saute until tender, about 2-3 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Mix in the black beans, remove from heat and season with salt and pepper.
• Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn.
• For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping.

ROASTED CORN AND BLACK BEAN SALSA

Steps:

• Remove silk from corn and fold the husks back over the corn. Grill on high heat until the husks are charred and the corn is tender.
• Chop onions and garlic. Place into bowl
• Juice two limes over the onions and garlic. The lime juice will start to cook the onions and garlic.
• Dice Bell Pepper and finely chop jalapeno add to bowl I like heat so I leave the seeds and ribs in my jalapeno but if you don't like heat remove the seeds and ribs.
• drain black beans and roasted tomatoes. You can always use fresh roasted tomatoes
• Rinse the black beans add to bowl
• Dice roasted tomatoes and fresh tomato, removing the seeds and as much juice as possible Add to bowl
• Finely chop cilantro add to bowl I don't like the way the stems taste so I always just remove most of the stem and finely chop
• Remove corn from the cob add to bowl
• add salt, pepper, cumin and chili powder to taste. Stir If you are going to add the cojita cheese remember that it is a rather salty cheese
• crumble cojita cheese over salsa right before serving and give a final stir I do a fine crumble and use about 1/4 a cup of the cheese but it depends on the amount of salt you have used in the salsa and how much you like cojita cheese