Southwest Corn Salsa
February 15, 2012 |
Alex and I love to entertain, so I’m always on a mission for new recipe ideas to try out on our guests. Since I’m a huge fan of corn, I decided to make a Southwest corn salsa to go with our legendary Homemade Tortilla Chips and an additional dipping choice to accompany my Helplessly Addicting Guacamole. This recipe is sweet, slightly spicy, tangy and refreshing all at the same time, and has been very popular with guests.
4 Ears Corn, shucked
3 Tomatillos, papery outer skin removed, and tomatillos rinsed
1 (15-oz.) Can Back Beans, drained and rinsed
2 Cloves Garlic, smashed and finely chopped
4 Green Onions, thinly sliced
Juice of 1 Lime
1 Jalapeño (optional), seeded and finely chopped
1/4 Cup White Vinegar
1/4 Cup Canola Oil
1/2 Bunch Cilantro, leaves only, roughly chopped
Preheat your grill to medium. When heated, clean the grate with a wire brush. Put the corn and the tomatillos on the grill and cook them until they get charred and black on all sides. Remove from the grill and let them cool.
Cut the kernels from the corn cob and scrape any remaining bits of corn off the cob. Remove any very charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, green onions and jalapeños. In a small bowl combine the vinegar, lime juice and oil. Pour over the salsa and season with the salt, to taste. Taste and add more salt, if needed. Put in the the cilantro, toss and serve.
This recipe can be made earlier in the day, or even the day before, if kept cold and covered in the fridge.