Black Bean, Corn, and Tomato Relish

4
Vicki Butts (lazyme)

By
@lazyme5909

This relish (otherwise known as a salsa) has its roots all over Latin
America and the Caribbean. Use freshly roasted sweet corn for best
results, but canned or frozen corn can be used during those times when
fresh corn is unavailable.

Rating:

★★★★★ 5 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Method:
Grill

Ingredients

Add to Grocery List

3
ears fresh sweet corn (or 1 cup frozen corn)
2 Tbsp
butter
1 15-oz can(s)
black beans, drained
2
tomatoes, seeded and chopped
2
scallions, finely chopped
3 Tbsp
olive oil
1 Tbsp
red wine vinegar
salt and freshly ground pepper, to taste

How to Make Black Bean, Corn, and Tomato Relish

Step-by-Step

  • 1Carefully peel back the corn husks and remove the "silk" from inside. Soak the corn in a large bowl of cold water for 30 minutes. Drain the corn and pat dry.
  • 2Rub the butter over the corn kernels and fold the corn husks back into place around the cob.
  • 3Grill over hot coals or under a preheated broiler for 15 to 20 minutes, turning about every 5 minutes.
  • 4Allow to cool, peel the husks and cut the corn off the cobs. Combine with the remaining ingredients in a mixing bowl and toss to combine.
  • 5Chill for at least 1 hour before serving.

Printable Recipe Card

About Black Bean, Corn, and Tomato Relish

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American




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