Black Bean and Charred Corn Salsa
This super simple salsa is also super quick and easy to make. There is so much flavour in a charred corn kernel. Try it and see. Serve Mexicano tonite
Arriba!! This is the quickest yet tastiest salsa on the planet thanks to the charring. I do love a good char. There are quite a few recipes on here where I use that as a technique. SO much more fun to add a flame in the mix. And it adds heaps of flavour without adding any ingredients. Kind of magic. So don't be afraid, get burning!
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Need
- 2 cobs of corn, husk removed
- 1 x 400 gram Tin black beans drained and rinsed
- 1/2 red caspicum/pepper, deseeded and diced
- 4 spring onions/shallots, sliced on the angle
- 1 Teaspoon smoked paprika
- 2 Pinches pink salt flakes BUY
- 1/2 lemon, juice only
- 20 Grams Extra Virgin Olive Oil (EVOO) or more if needed BUY
Do
- 1
Char the corn on the cob in an open gas flame, turning as needed. It will spit at you a little bit. When the corn is charred and smells good, remove and cool slightly before cutting the kernals from the cob.
- 2
Toss everything together in a large bowl, taste and season. Serve with anything you like! Of course this goes especially well with anything Mexican.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
