Toasted Corn and Black Bean Salsa

Name: Toasted Corn and Black Bean Salsa
Yield: Serves 20 (Makes about 5 cups)
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 large ear, corn, kernels removed (about 1 cup); 1/2 teaspoon, ground cumin; 1/8 teaspoon, cayenne pepper; 3 tablespoons, fresh lime juice; 1/4 teaspoon, table salt; 2 , medium tomatoes, seeded and cut into 1/4-inch pieces; 1 , (15.5-ounce) can black beans, drained and rinsed; 1/2 , red bell pepper, seeded and chopped fine; 1 , serrano chile, seeded and minced; 2 , scallions, chopped fine; 1/2 cup, crumbled queso fresco; 1/4 teaspoon, black pepper

8 comments

Appears in Cook's Country August/September 2006

This spicy, fruity salsa heats up the competition. If you can't find queso fresco (a Mexican cheese), use farmers cheese or omit the cheese altogether.

SERVES20 (Makes about 5 cups)

WHY THIS RECIPE WORKS

We wanted a Toasted Corn and Black Bean Salsa recipe to have supercharged flavor, so we seared the fresh corn kernels in a hot skillet first. We then added fresh tomatoes, canned black beans, and a simple dressing made with olive oil, lime ...

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