Toasted Corn and Black Bean Salsa
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 20 (Makes about 5 cups)
Ingredients
3 tablespoons extra-virgin olive oil 1 large ear corn, kernels removed (about 1 cup)½ teaspoon ground cumin ⅛ teaspoon cayenne pepper 3 tablespoons fresh lime juice ¼ teaspoon table salt 2 medium tomatoes, seeded and cut into ¼-inch pieces1 (15.5-ounce) can black beans, drained and rinsed½ red bell pepper, seeded and chopped fine1 serrano chile, seeded and minced2 scallions, chopped fine½ cup crumbled queso fresco ¼ teaspoon black pepper
Before You Begin
If you can't find queso fresco (a Mexican cheese), use farmers cheese or omit the cheese altogether.
Instructions
- Heat 1 tablespoon oil in medium skillet over medium-high heat until shimmering. Add corn and cook until deep golden brown, about 4 minutes. Add cumin and cayenne and cook until fragrant, about 30 seconds. Transfer to large bowl.
- Whisk remaining 2 tablespoons oil, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Add to corn mixture along with tomatoes, beans, bell pepper, chile, scallions, and cheese. Toss well and check seasoning. Cover with plastic wrap and refrigerate until flavors meld, at least 1 hour or up to 1 day.
Yield
Serves 20 (Makes about 5 cups)Ingredients
3 tablespoons extra-virgin olive oil
1 large ear corn, kernels removed (about 1 cup)
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
3 tablespoons fresh lime juice
¼ teaspoon table salt
2 medium tomatoes, seeded and cut into ¼-inch pieces
1 (15.5-ounce) can black beans, drained and rinsed
½ red bell pepper, seeded and chopped fine
1 serrano chile, seeded and minced
2 scallions, chopped fine
½ cup crumbled queso fresco
¼ teaspoon black pepper
Ingredients
3 tablespoons extra-virgin olive oil
1 large ear corn, kernels removed (about 1 cup)
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
3 tablespoons fresh lime juice
¼ teaspoon table salt
2 medium tomatoes, seeded and cut into ¼-inch pieces
1 (15.5-ounce) can black beans, drained and rinsed
½ red bell pepper, seeded and chopped fine
1 serrano chile, seeded and minced
2 scallions, chopped fine
½ cup crumbled queso fresco
¼ teaspoon black pepper
Ingredients
3 tablespoons extra-virgin olive oil
1 large ear corn, kernels removed (about 1 cup)
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper
3 tablespoons fresh lime juice
¼ teaspoon table salt
2 medium tomatoes, seeded and cut into ¼-inch pieces
1 (15.5-ounce) can black beans, drained and rinsed
½ red bell pepper, seeded and chopped fine
1 serrano chile, seeded and minced
2 scallions, chopped fine
½ cup crumbled queso fresco
¼ teaspoon black pepper
Why This Recipe Works
We wanted a Toasted Corn and Black Bean Salsa recipe to have supercharged flavor, so we seared the fresh corn kernels in a hot skillet first. We then added fresh tomatoes, canned black beans, and a simple dressing made with olive oil, lime juice, salt, and pepper, and finished the Toasted Corn and Black Bean Salsa recipe with some crumbled queso fresco, scallions, and chiles.
Before You Begin
If you can't find queso fresco (a Mexican cheese), use farmers cheese or omit the cheese altogether.
Instructions
- Heat 1 tablespoon oil in medium skillet over medium-high heat until shimmering. Add corn and cook until deep golden brown, about 4 minutes. Add cumin and cayenne and cook until fragrant, about 30 seconds. Transfer to large bowl.
- Whisk remaining 2 tablespoons oil, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Add to corn mixture along with tomatoes, beans, bell pepper, chile, scallions, and cheese. Toss well and check seasoning. Cover with plastic wrap and refrigerate until flavors meld, at least 1 hour or up to 1 day.
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