Add a burst of vibrant flavour to your table with some Fire Roasted Corn & Black Bean Salsa. Perfect as a dip, topping, or side dish, this salsa combines smoky grilled vegetables with zesty lime and fresh cilantro for a refreshing and delicious treat. Whether you’re hosting a barbecue or looking for a tasty snack, this special salsa is sure to impress.
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Fire Roasted Corn & Black Bean Salsa Recipe
Serves: 2-4 | Prep. Time: 30 minutes
Ingredients:
- 2 cobs of sweet corn with the husks removed
- 1 large red bell pepper (cut into large pieces)
- 1 medium red onion (sliced thick)
- 2 tbsp of canola oil
- 1/2 cup of rinsed and drained canned black beans
- 1/4 cup of soft sundried tomatoes, finely chopped
- 1/4 cup of firmly packed finely chopped fresh cilantro
- 2 garlic cloves (minced or pureed)
- 1 lime zest (finely chopped)
- Juice of 1 lime
- 1/2 tsp of salt
- 1/4 tsp of fresh cracked pepper
Directions:
STEP 1: Set up your Big Green Egg for direct cooking and heat to a 500-550°F temperature.
STEP 2: Toss the corn, red pepper, and onion with the canola oil to coat. Grill until mostly charred. Let cool.
STEP 3: Cut the corn kernels off the cobs. Chop the red pepper and onion into small pieces. Transfer all to a medium-sized bowl.
STEP 4: Stir in the black beans, sundried tomatoes, fresh cilantro, minced garlic, lime zest, lime juice, salt, and cracked pepper.
STEP 5: Mix well and serve immediately.
STEP 6: Once cooked to your liking, remove the ribs and onions from the grill and let them rest for a couple of minutes.
STEP 7: Serve the ribs with your choice of accompaniments, such as salad, rice and beans, or as tacos with white onion, cilantro, grilled spring onion, and lime wedges.
Recipe originally provided by our friends at Big Green Egg.
Enjoy the smoky, tangy, and fresh flavours of this Fire Roasted Corn & Black Bean Salsa! Perfect for any occasion, it’s a crowd-pleaser that will have everyone coming back for more.
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