Roasted corn and black bean salsa

 
Black bean and roasted corn salsa in a bowl with wine
 

Ingredients:

5 Ears of Corn, shucked

2 cans cooked Black Beans

2 cans Ro-Tel classic mild crushed tomatoes

1/2 cup dry White Wine

1/2 can Green Peppers

2 large Poblano Peppers

2 large Jalapeño Peppers

1 Lime, juiced

1/2 cup Cilantro, chopped

1/4 cup Yellow Onions

1 Green Onion, chopped

1/4 cup Red Onions

2 - 3 Tbsp Avocado / Olive Oil

1 Tsp Salt (plus a pinch for corn)

1 Tsp Black Pepper (plus a pinch for corn)

1/2 Tsp Chipotle Pepper

1/2 Tsp Cumin

1 Tbsp Garlic Powder

1 Tbsp Mexican Oregano

 
 

Directions: or watch the youtube video!

Pre-heat your grill. In a large plastic bag, place ears of corn and drizzle with the oil, smoosh the oil around with your hands to coat the corn. Add a pinch of the salt and pepper and roll to coat. Place corn onto the grill with the Poblano and Jalapeño Peppers.. roast about 3 to 4 minutes per side, watching so they don't burn.

Once nicely brown and roasted, remove from grill and set aside to cool.

In a large bowl, add the beans and the tomatoes, give a nice toss to mix. Now add the rest of the dry ingredients, the lime juice, canned green peppers, and onions; yellow, red and green... AND the wine (you don't want to forget that)! Stir to mix.

Now chop the stem ends off the roasted chilies, remove seeds and chop. Add to mix!

Grab another large bowl and place a smaller bowl rim-side down into the larger bowl.

Take your now cooled roasted corn and stand upright on the little bowl within the bowl. Use a sharp knife from top to bottom to cut the kernels of roasted corn off the cob. You should try to cut just the kernels off... you don't want to really cut deep an't get too much of the liquid from the cob, just the toasty bits!

Add all the wonderful roasted corn kernels to the mix... and mix some more!

Once all is mixed well, cover and place in the fridge for at least 4 hours... my preference is overnight so all the flavors really meld together.

Serve with your favorite chips or ladle over enchiladas... this tastes great with anything! Grab a glass of my amazing white wine, AXINA and dig in! Cheers!!