Black Bean & Fire Roasted Corn Salsa

Happy Fourth of July! Bring on the sparklers. Bring on the fireworks. Bring on the red, white, and blue themed cups, plates, napkins, and utensils. And, most importantly, bring on the food, starting with this Black Bean & Fire Roasted Corn Salsa.

I made you Black Bean & Fire Roasted Corn Salsa because it is too dang hot to cook. I hope you don’t mind, but there is no way I’m turning my oven on in this scorching heat. Nope. I just can’t bring myself to do it. Instead, I turned on the grill and roasted up some fresh corn and jalapeño peppers for salsa. Besides, who doesn’t like to dip copious amounts of carbohydrates into deliciousness?

The hubs and I survived on this salsa for dinner the other night. Sorry, darling, but it’s just too hot to feed you a proper dinner. Maybe next week (fingers crossed).

Corn has to be my favorite summertime veggie. It’s sweet, it’s crunchy, and it’s extremely versatile. I can usually find a way to sneak corn into just about any dish. It’s even good in ice cream, but that’s another story for a different post.

Grilling the corn until it’s slightly charred gives the corn a lovely depth of flavor. It brings out the nuttiness in the corn and gives it a nice smokey flavor. What I’m trying to say is grill your corn because it’s just plain ol’ delicious.

This dip is great for parties, barbecues, and even dinner when it’s just too hot to make anything else.
Chip up and dig in! Happy Fourth of July!

Black Bean & Fire Roasted Corn Salsa

Yield: 2 cups

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 3 ears corn
  • 2 jalapeños
  • 2 tomatoes, seeded and chopped
  • 1/3 cup red onion, minced
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • Salt and Pepper to taste

Directions:

  1. Preheat a charcoal or gas grill. Drizzle corn and jalapeños with olive oil, salt, and pepper. Grill until slightly charred on all sides. Remove from the grill and allow the corn and jalapeños to cool slightly. Cut the corn off the cob. Slice the jalapeños in half, take out the seeds, and dice.
  2. In a medium-sized bowl, add corn, jalapeños, black beans, red onion, cilantro, tomatoes, and lime juice. Add salt and pepper to taste and gently mix. Store in an airtight container and place in the refrigerator until you’re ready to eat.
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