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Fire-Roasted Corn and Bean Salsa

Filling and flavorful, this is a dip great for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp. canola oil
  • 1 tsp. chili powder
  • 4 ears corn shucked
  • 28 oz can diced tomatoes
  • 15 oz can black beans drained and rinsed
  • ½ medium red onion diced
  • 1 jalapeno seeds removed and diced
  • 2 tbsp. cilantro leaves chopped
  • 2 tbsp. lime juice
  • 1 tsp. garlic chopped

Method
 

  1. Begin by roasting the corn. Set up either an indoor grill or regular grill and get heat to medium. Then in a small bowl mix the canola oil, chili powder, salt and pepper (to taste) and brush each ear of corn with this mixture. Next, place the basted corn on the grill and allow to grill for about ten minutes, turning frequently while allowing the grill to create nice lines on the corn. When the corn is done, remove and allow to cool until you can cut the kernels from the cob.
  2. Next, combine the tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic, and grilled corn together in a bowl and mix well. Season with additional salt and pepper if desired. Alternatively, you can fold in an 8 oz. block of softened cream cheese and a packet of ranch seasoning. Serve with chips and enjoy!