Sign Up for the Recipe Publishing Newsletter
Delicious Black Bean and Corn Salsa with Mexican Beer
This recipe may not be family friendly... the beer is for adults who want to enjoy a salsa with a slightly different taste. You will be enjoying this delicious salsa with your favorite Mexican dishes. Serving this black bean and corn salsa with Mexican beer is a great afternoon treat. The rich flavor of roasted corn makes this recipe extra special. This is a recipe that you will need to save for those sweet ears of corn in late summer, but it will be worth the wait.
Canned black beans work fine for this recipe, but if you have time to cook your own, it will be even better. Serve this fabulous salsa with chips, add it to tacos, or just eat it with a spoon. It is really that good. It also makes an excellent condiment to go with whatever you are cooking. Fish, pork, chicken, and beef all go well with this delicious salsa.
This simple salsa relies on the flavors of fresh ingredients and the roasted corn. There are no peppers or seasonings added except for salt. This is an excellent way to enjoy the bounty of the summer garden. Serve it on its own as a light lunch or dinner on a hot day. It makes a wonderful vegetarian meal or side dish. You could make this recipe during the rest of the year by roasting frozen corn kernels. While it will not be quite the same as fresh off the cob, it will be close. Try it and you will see this will become a fast favorite.
Black Bean and Roasted Corn Salsa
Ingredients -
4 ears of corn
2 Tablespoons olive oil
1 garlic clove, minced
2 cups canned black beans
4 plum tomatoes, diced
¼ cup cilantro, chopped
2 Tablespoons Mexican beer
Salt to taste
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Husk the corn and remove the silk at the top. Roast the corn for 15 minutes on a tray. Remove from the oven and let them cool.
Once they are cool enough to handle, remove the stalk and any remaining silk threads. Cut the kernels off the cobs.
In a medium bowl, mix the olive oil, garlic, black beans, tomatoes, Mexican beer and cilantro. Add the corn. Season with salt to taste and mix well.
Chill until you are ready to serve.
Note: Grilling the corn would be a good alternative to roasting in the oven.
(Serves 2 to 3)
