Corn and Black Bean Salsa

This corn and black bean salsa is a great and versatile side dish.  There are many recipes out there for a corn and black bean salsa but like always we strive to take a familiar dish to the next level.  Grilling the corn and peppers draws out their great flavors while adding that "special touch" that only a grill can do.  The caramelized onions add a little sweetness to the dish - a vidalia or Maui onion would be best for this.  And if you really want to take this dish over the top, dice up some grilled jalapeño peppers.

Corn and Black Bean Salsa

Ingredients:

2 ears of corn on the cob, removed from husks

1 sweet onion, diced

1 red bell pepper

1 can black beans, drained

1-2 jalapeños (optional)

2-3 TBSP cilantro, chopped (if you are not a fan of cilantro you can use less.  If you are a fan of cilantro feel free to add more)

salt and pepper to taste

Queso Fresco or Cotija cheese to top (optional)

2-3 TBSP olive oil

3 TBSP unsalted butter

**Ingredient Note:  You do not have to grill the corn.  You can simply remove the corn from the cob and combine with the beans and the rest of the ingredients.  If you do grill the corn a nice option is our Grilled Corn on the Cob with Jalapeño Lime Butter

1.  Heat your grill to high.  Brush corn, red peppers, and jalapeño peppers (if using) with olive oil.  Place corn and peppers directly on grate.  Turn corn and peppers every 5 minutes.  For the corn we like to just get a slight char on them, careful not to burn the ends (cook about 20 minutes).  The peppers you want to keep turning to either they are black or they start to blister.  Once the peppers have blistered put them in a brown paper bag for 10-15 minutes (if using both types of peppers put each kind in separate bags).  Remove peppers from bag and the skin should peel off easily.  Remove seeds, dice and let cool.  Slice the corn from the cob and let cool.  

2.  In a skillet melt 3 TBSP unsalted butter and add diced onions.  On low heat stir onions until they turn a nice caramelized light brown color.  Remove from skillet and let cool.

3.  In a medium mixing bowl, combine drained black beans, corn, onions, red pepper, jalapenos, and cilantro.  Toss ingredients until well combined.  Salt and pepper to taste.  You can make the salsa ahead of time and keep in the refrigerator or you can serve immediately.

4.  When ready to serve, crumble some Queso Fresco or Cotija cheese over the top.

Yields about 5 servings