Chef Dez's Fire Roasted Corn and Black Bean Salsa
Fantastic accompaniment at your next BBQ – great on grilled steak, chicken, and fish... or serve it as an appetizer with your favourite tortilla chipsAugust 2010 Recipe of the Month
Recipe created by Chef Dez/ Gordon Desormeaux www.chefdez.com
Ingredients
2 cobs sweet corn, husks removed
1 large red bell pepper, cut into large
pieces
1 medium red onion, sliced thick
2 tbsp canola oil
½ cup rinsed and drained canned
black beans
¼ cup soft sundried tomatoes,
finely chopped
¼ cup firmly packed finely
chopped fresh cilantro
2 garlic cloves, crushed
Zest of 1 lime, finely chopped
Juice of 1 lime
½ tsp salt
¼ tsp fresh cracked pepper
Instructions
- Preheat your grill until hot.
- Toss the corn, red pepper, and onion with the canola oil to coat.
- Grill until mostly charred. Let cool.
- Cut the corn kernels off the cobs, and chop the red pepper and onion into small pieces. Transfer all to a medium sized bowl.
- Stir in the remaining
ingredients and serve!
Makes approximately 4 cups
**Chef Dez Variation on this recipe** - If you like goat cheese, try topping the steak with some Chevre from The Farm House Natural Cheeses and then top with this salsa - delicious!
