Looking for a super fresh, vibrant, kick ass, healthy side dish with endless possibilities!?! Then go to another site!! Ha ha, seriously, try my take on a flavor filled condiment sure to blow your mind!!! Fresh, warm lime juice, grilled corn and peppers, a little cumin, fresh cilantro all mixed up with black beans...you can't go wrong with my Black Bean and Grilled Corn Salsa!!!
I've used this salsa to make some crunch "Grilladillas" with Mexican Oaxacan cheese, a super melty and mild, soft cheese. I've topped fresh grilled hot dogs with it. It's great in eggs, with tacos, alone with fresh tortilla chips and a cold one! You can mix it in with some egg or tuna salad! Try it in grilled cheese sammies, top a fresh grilled fish filet, stir into soups, or you can even use is as a side dish at your next cook out!!! It's an easy way to use up leftover corn on the cob, too!
As always, before you get started, it's time to turn on some tunes! I suggest Baltimore's own Stars and the Sea! First off, let's get our Mise together. Set up your grill for direct heat, gas or charcoal, dealer's choice. It works either way, but you know me, charcoal baby!
Let's get organized and get the following ingredients ready while your grill heats up. When finished up with this little get together, bring it all out to the grill and lets' make the magic happen:
-2 ears of corn, shucked, drizzled with a little oil, salt and pepper
-1 small red onion, peeled, sliced into 3/4 inch thick slices (you should get about 3), drizzled with a little oil, salt and pepper
-1 to 2 fresh jalapenos, again, dealer's choice, drizzled with oil, sprinkled with salt and pepper
-1 lime, cut in half
-2 to 4 (up to you) cloves garlic, minced
-1 tsp ground cumin
-1/4 cup chopped fresh cilantro
-1 28 ounce can of black beans, rinsed and drained well, and put into a medium mixing bowl
Let's get to grilling!!!! Put the corn cobs, onion slices, and peppers on the grill. Make 'em pretty, turn 'em around. Get some nice grill marks. A little scorching on the veggies is totally ok, and encouraged!!! Drop down your cut lime halves, flesh side down. This is gonna "soften" up the flesh, warm up the juice, and add another dimension of flavor to the lime juice! Cook until the corn is tender, but still crisp, the onions are nice and soft, the limes have nice grill marks and are softened up, and the peppers' skin has a dark and charred appearance. Remove everything from the grill and set aside on a plate.
Holding corn by the "handle", put point down into the bowl of beans. Using a sharp knife, slice the kernels right off in a downward motion right into the beans. Repeat with both cobs. Dice the onions and toss into the bean corn mixture. Scrape some of the dark skin off the peppers, leaving some on for appearance. If you are so inclined, you can removed the seeds and pith from the peppers. I leave it in. The spicier, the better! Dice and add to bowl. Sqeeze all the juice from the two lime halves directly in the bowl. Add the garlic, cumin, and cilantro. Stir very well until all ingredients are thoroughly combined. Add salt and pepper to taste!!!
If you want to make some "Grilladillas", throw a few flour tortillas on the grill, spread around some fresh cheese. If you don't have Oaxacan cheese, go ahead and use mozzarella or jack! Sprinkle some bean salsa around the cheese. Fold the tortilla in half and grill until nicely marked and crunchy! Whatever you do, however you use this salsa, I want to know!! Show me what you used it for. A couple shrimp tacos? Sprinkled over some tortilla soup? Show me some pictures, and keep listening to Stars and the Sea!!!
Here's to music, here's to food!!! \m/