Black Bean and Charred Corn Salsa
by Tenina Holder
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 Bean(s) 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.
